Bakerens lam
Added by Astrid Nygaard
A classic French-inspired roast where lamb and thinly sliced potatoes cook together in the same pan, the potatoes absorbing all the rich lamb juices. A fresh gremolata of herbs and lemon zest brightens the finished dish. Great for a weekend dinner — the oven does most of the work.
Servings
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Ingredients
1leg of lambapprox. 1.5 kg
600-800 gpotatoespeeled, amandine or similar waxy potato
1 tbsprosemarychopped
1 tbspjuniper berrieschopped
1 tbspthymechopped
50 mlolive oil
2-3garlic cloves
1000 mllamb stockor chicken broth
1 bunchcurly parsleyplus fresh dill, mint, cilantro
1-2lemonszested
Instructions
1
Slice the raw potatoes thinly, about 3 mm thick, and arrange them in a wide roasting pan. Toss with salt and a little olive oil. Bring the lamb stock or broth to a boil and pour it over the potatoes.
2
Peel and crush the garlic. Mix the garlic, rosemary, thyme, juniper berries, and a little olive oil, then rub the mixture over the leg of lamb.
3
Place the lamb on top of the potatoes in the pan. Roast in a preheated oven at 180°C (355°F) for about 1 hour or more, until both the potatoes and meat are cooked through.
4
Make a gremolata by combining fresh herbs — dill, mint, cilantro, and parsley — with finely grated lemon zest and a little olive oil. Spread the gremolata over the roasted lamb.
5
Let the lamb rest for 15 minutes before slicing. Serve with the potatoes from the pan.
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