Recipe by JustJanS
I have been making this for 30 years and love it. Lamb has become quite expensive here, so I probably don't make it as much as I used to.
Top Review by duonyte
I had a small lamb roast, just under 2 lbs and was looking for something to do with it. I came upon this recipe, and I am so glad I did. I did not use as many potatoes or onions, as it's just me right now, and used only about half the broth. It roasted rather faster than indicated, but that might be a function of my using a countertop oven right now. The roast was perfectly done, and I am glad that I checked it early! Potatoes and onions were very tasty, also.
- 30 g butter
- 1 tablespoon olive oil
- 500 g onions, sliced
- 1 (1 1/2 kg) leg of lamb
- 2 garlic cloves, peeled and thinly sliced
- salt and pepper
- 1 kg potato
- 1 cup beef stock, cube is ok
Directions See How It's Made
- Heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour.
- Place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper.
- Make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. Season the leg well salt and pepper.
- Pour the stock over the potatoes and roast in a hot oven (200c) for the first 20 minutes, then lower the temperature to moderated (180c) and cook a further hour. This will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes.
- Carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in Yum.