Garlic roast lamb with hotpot potatoes

Name: Garlic roast lamb with hotpot potatoes
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 kgs part-boned leg of lamb; 5 garlic cloves, sliced; 3 rosemary sprigs; 3 thyme sprigs, plus 3 extra to serve; 50 grams butter; 2 larges onions, thinly sliced; 400 grams pack diced mutton or lamb shoulder, finely choppped; 2 kgs potato, such as King Edwards, thinly sliced; 300 grams carrot, sliced at an angle; 3 Tbsps plain flour; 700 milliliters lamb or beef stock, plus 450ml (optional); 2 Tbsps Worcestershire sauce

Garlic roast lamb with hotpot potatoes might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 471 calories, 45g of protein, and 14g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of part-boned leg of lamb, , potato, and a handful of other ingredients are all it takes to make this recipe so tasty. 125 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. It can be enjoyed any time, but it is especially good for Easter. Garlic & herb roast lamb on boulangère potatoes, Lamb Hotpot, and Cardamom lamb hotpot are very similar to this recipe.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.

Ingredients you will need

Rosemary

Clove

Garlic

Thyme

Bone

Lamb

Equipment you will use

Knife

Aluminum Foil

Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown.

Ingredients you will need

Butter

Lamb

Onion

Equipment you will use

Frying Pan

Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.

Ingredients you will need

Seasoning

Potato

Carrot

Garlic

Onion

All Purpose Flour

Herbs

Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.

Ingredients you will need

Worcestershire Sauce

Potato

Butter

Stock

Lamb

Equipment you will use

Frying Pan

Oven

Aluminum Foil

Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.

Ingredients you will need

Potato

Lamb

Equipment you will use

Oven

Drain the fat from the lambs roasting tin, reserving the juices.

Put the tin on the heat and stir in the remaining flour.

Ingredients you will need

All Purpose Flour

Pour in 450ml boiling water or stock and stir until thickened to a gravy.

Ingredients you will need

Gravy