Ingredients

• 2.7kg/6lb leg of lamb
• bone in
• 50g/1¾oz butter
• softened
• 50ml/1¾fl oz olive oil
• 6 large potatoes
• peeled and sliced thinly
• 4 onions
• sliced thinly
• salt and freshly ground black pepper
• 450ml/16fl oz chicken or lamb stock
• 50g/2oz butter
• 150g/5½oz frozen baby pearl onions
• 250g/9oz frozen peas
• 500ml/18fl oz chicken stock

Directions

• For the roasted leg of lamb and boulangère potatoes
• preheat the oven to 230C/450F/Gas 8.
• Rub the meat with the softened butter and place it in a roasting tin.
• Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.
• While the meat is cooking
• place the potatoes and onions in a bowl
• toss together and season with salt and freshly ground black pepper.
• After 30 minutes
• take the meat from the oven and lift it out of the tin.
• Layer the potatoes and onions into the fat in the tin and pour over the stock.
• Place a wire rack over the potatoes and onions and sit the lamb on top.
• Roast for about another hour
• depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.
• For the fricassée of onions and peas
• heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes
• or until golden-brown all over.
• Add the peas
• stir and add the stock. Cook for a few minutes
• or until the onions have cooked through.
• To serve
• slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas.