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Lamb Boulangere
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Servings:
6
Author:
Keywords:
Lamb [/ingredients/lamb/]
Leg of Lamb [/ingredients/lamb/leg-of-lamb/]
🧂 Ingredients
1
small leg of lamb
2 cloves
of garlic
1
sprig of fresh rosemary
1 1/2 lb
potatoes
8 oz
onions
salt and pepper
1/2 pint
hot water
1
beef bouillon cube
stock cube
a little chopped parsley
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Instructions
1
Heat the oven to 375°F (190°C) mark 5.
2
Trim any excess fat from the lamb. Peel the garlic, cut it into thin slivers and
press them into the lamb.
3
Tie the sprig of rosemary over the lamb.
4
Peel the potatoes and cut into thick slices.
5
Peel and thinly slice the onions and mix with the potatoes.
6
Place them in a shallow heatproof dish, season well with salt and pepper and
arrange the lamb on top.
7
Crumble the beef bouillon cube, blend with the hot water and pour over the meat
and vegetables.
8
Cover with foil and roast in the oven for 30 minutes per lb (450g) plus an extra
30 minutes.
9
After the first hour remove the foil, baste the meat and vegetables and return
them to the oven to continue cooking.
10
When the meat is cooked, untie the rosemary and place a fresh sprig on top.
11
Sprinkle the vegetables with chopped parsley and serve straight from the dish in
which it was cooked.
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