Roast Lamb with Potatoes and Onions Recipe
Ingredients
| French-style leg of lamb - 4 1/2 lb | ||
| Butter | 1/2 Cup (16 tbs) | |
| Onions | 1 Pound | |
| Potatoes | 2 Pound | |
| Broth | 2 Cup (16 tbs) | |
| Sprigs of Rosemary | ||
| Bouquet garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 350°.
2) Peel and slice the onions.
3) Peel and quarter potatoes.
MAKING
4) In a roasting pan, place the meat in roasting pan, spread with half the butter and season.
5) Roast for 1 1/4 hours.
6) In a skillet, melt remaining butter add onions and potatoes and fry till golden brown.
7) Add broth, rosemary, bouquet garni and seasoning and cook for 5 minutes, stirring occasionally.
9) Arrange potato mixture around meat and roast for a further 45 minutes till meat is tender.
10) Remove bouquet garni.
11) Place lamb on warmed serving dish and surround with potato mixture.
SERVING
12) Serve the lamb with green vegetables.
1) Preheat the oven to 350°.
2) Peel and slice the onions.
3) Peel and quarter potatoes.
MAKING
4) In a roasting pan, place the meat in roasting pan, spread with half the butter and season.
5) Roast for 1 1/4 hours.
6) In a skillet, melt remaining butter add onions and potatoes and fry till golden brown.
7) Add broth, rosemary, bouquet garni and seasoning and cook for 5 minutes, stirring occasionally.
9) Arrange potato mixture around meat and roast for a further 45 minutes till meat is tender.
10) Remove bouquet garni.
11) Place lamb on warmed serving dish and surround with potato mixture.
SERVING
12) Serve the lamb with green vegetables.
Chef
