February 25, 2021

Recipe: D’agneau boulangère (Leg of lamb in the French style)

Guests to any dinner party at Sophie Davies' house know they're in for a real French feast, and this simple lamb and potatoes roast always has the whole crowd begging for more.

D’agneau boulangère
Leg of lamb in the French style

Adapted from Perfect Home Cooking by David Herbert

1 leg of lamb (I have used a 3kg lamb)
8 large potatoes, peeled and scrubbed
1 white onion, thinly sliced
2 cloves garlic, crushed and chopped
30g unsalted butter
rosemary sprig tips
1 extra clove of garlic, finely sliced
400ml beef or chicken stock
quality olive oil

Remove any wrapping from the lamb and let rest to room temperature. Preheat oven to 200C. Slice the potatoes thinly (about 4mm). I use a progressive julienne slicer on 2 to cut the onion finely and 3 to cut the potatoes into even slices. Oil a baking dish or roasting pan large enough to fit your lamb.

Layer the potatoes in your oiled roasting tin (seasoning as you go with sea salt and freshly ground pepper) and sprinkle each layer with onion and garlic. Layer the potatoes to a depth of about 3-4cm. Add a couple of knobs of butter.

With a sharp small knife, poke slits evenly around the top of the lamb and push the rosemary sprig tips and a slice of garlic into each slit. Rub the lamb with olive oil and season.

Place the lamb on top of the potatoes and pour in enough warmed stock to come about three-quarters of the depth of the potatoes. Roast for approximately 35 minutes then turn the heat down to 170C for 25 minutes per 1kg (for medium-well).

Remove the lamb to a warm place to rest for about 15 minutes. Cover with foil and tea towels to keep warm. While the lamb is resting, increase the oven to 200C, then brush the potatoes with a little olive oil and put them back in the oven to crisp up.

Find a lovely friend who is better at carving lamb than you are and let them carve the meat.


This recipe first appeared in the December/January 2020 issue of SALIFE magazine.

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