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Roast Leg of Lamb with Creamy Dauphinoise & Mint Sauce

You really can’t beat a traditional lamb roast for a Sunday lunch or just as a special dinner dish. One of my all-time favourite sides to go with lamb is a creamy, unctuous potato dauphinoise. It’s so simple yet so indulgent and can even be made ahead and reheated – trust me it tastes just as good! To cut through these rich flavours, you can’t go wrong with a homemade mint sauce. It’s so quick to make and makes all the difference to lift all those traditional flavours to new heights.

January 22, 2021
: 6
: 40 min
: 2 hr 20 min
: 3 hrs
: Moderate

By:

Ingredients

Simple Roast Leg of Lamb

  • 2kg leg of lamb, room temperature
  • 1tbsp fresh rosemary, chopped
  • 100g butter, softened
  • 2 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 2 cloves of garlic, sliced

Potatoes Dauphinoise

  • 1kg waxy potatoes, sliced thinly
  • 2 cloves of garlic, crushed
  • 4tbsp butter, to grease
  • 250ml double cream
  • 100ml whole milk
  • ½ tsp nutmeg, grated
  • 100g comté, grated

Mint Sauce

  • 10g fresh mint, finely chopped
  • 1 tsp caster sugar
  • 3 tbsp white wine vinegar
  • 1tbsp boiling water
  • ¼ tsp salt
Directions
  • Step 1Preheat oven to 200°c/180°c fan/gas mark 6.
  • Step 2Cut incisions into the shank end of the leg and place slivers of garlic into these incisions.
  • Step 3 Mix the rosemary, salt and pepper into the melted butter and coat the lamb all over as evenly as possible.
  • Step 4Place the lamb in a roasting tin and roast for 1 ¾ - 2 hours until cooked. Remove from the oven and cover with foil to rest for at least 15 minutes.
  • Step 5 Place the cream and milk into a large saucepan on a low-medium heat with the crushed garlic and a small grating of nutmeg. Bring up to the boil. Lower the heat and season with salt and pepper. Add the potato slices into the saucepan and simmer for 10 minutes until softened but not cooked completely.
  • Step 6 Generously grease a baking dish with the butter. Spoon the potatoes into the baking dish and pour the cream mixture on top until just covering the potatoes. Cover the dish with foil and bake for 30 minutes. Lower the oven temperature to 160c fan. Remove the foil from the potatoes and sprinkle the comté on top. Bake for a further 15-20 minutes uncovered until cheese is golden and bubbling.
  • Step 7 To make the mint sauce finely chop the mint and put in a bowl with the rest of the sauce ingredients and mix until the right consistency. Add more water if necessary.
  • Step 8 Serve with spring vegetables.