Cut: 1/2 Leg
Legs can be chilled or
thawed from frozen
Serves: 4
Preparation time: 20 mins
Overall cooking time:
approx 3 hrs 15 mins
Temperature:
150°C/300°F/Gas 2
Cooking method:
- Preheat the oven to 150°C/300°F/Gas 2.
- Unwrap the lamb and place in a lightly oiled shallow ovenproof dish or small roasting tin. Cover dish with foil and roast for 2½ hours.
- After 2 hours bring a large saucepan of water to the boil. Add the potatoes, return to the boil and cook for 3-4 minutes until just tender. Drain in a colander under cold running water.
- Heat oil in a large frying pan and gently fry onion and garlic for 5 minutes until softened.
- Remove lamb from oven and transfer to a plate. Increase oven temperature to 200°C/400°F/Gas 6. Arrange a layer of potatoes in the ovenproof dish or tin used to roast the lamb. Season with salt and pepper. Top with a layer of onions and garlic. Continue layers until all the vegetables are used.
- Pour cream over potatoes and return lamb to dish. Bake for 30-45 minutes until the potatoes are pale golden brown and bubbling. Serve with freshly cooked seasonal vegetables.