Slow roasted lamb with garlic and dauphinoise potatoes
SLOW-ROASTED lamb is so full of flavour, melting in texture and particularly moreish coated with this rich wine glaze.
Five hours may seem a long time to cook a joint but it will be worth it, especially with creamy dauphinoise potatoes. Serves 6.
INGREDIENTS
FOR THE LAMB:
1.8–2.4kg leg of lamb
10 cloves garlic
Rosemary (optional)
Sea salt and black pepper
200ml fruity red wine
100g unsalted butter
1 tablespoon of beef or meat gravy granules FOR THE DAUPHINOISE POTATOES:
1kg potatoes, peeled and sliced
1 clove garlic, crushed
75ml whole milk
175ml double cream
1 heaped teaspoon each, sea salt and pepper
METHOD
This lamb is full of flavour
1) Preheat oven to 120°C/250°F/gas mark ½ To prepare the meat, peel and slice the garlic and set aside. Cut slits into the meat, approx. 1cm deep and push the garlic slices in. If you’re using rosemary, stuff some leaves into the slits too. Smear the meat with the butter and season. Place in a roasting tray and pour in the wine. Cover and seal in with a piece of tin foil.
2) Cook the meat for 5 hours but check halfway through that there is still enough liquid and the meat isn’t cooking too fast. For the last hour remove the foil, increase heat to 160C/140C fan/ gas 3 and baste 2–3 times. The juice and wine should start to create a glaze on the meat.
3) Once cooked, remove from the tray to a warm place, spoon some of the fat off the juice left in the tray and discard. Place the tray
on the hob over medium heat and whisk the juices adding a few gravy granules. Add water if needed and boil to make a gravy.
4) To make the dauphinoise potatoes mash the crushed garlic with the salt. Place in a pan with the milk, cream and pepper and bring to the boil.
5) Peel, then slice the potatoes Don’t rinse them. Add to the pan with the milk and cream, giving a good stir to coat them evenly as the slices often stick together. Bring back to the boil and simmer on a low heat until the potatoes are almost tender and the potato starch has thickened the milk
– approx. 15 minutes. 6) Put the potatoes into a buttered ovenproof dish. Bake in the oven for 45 minutes, during the last hour of the lamb’s cooking they should be browned on top. Serve immediately.
● This recipe is brought to you by Lidl in association with Nick Nairn. For more great recipes visit www.lidl.co.uk