Gigot D'agneau Boulangere


Gigot D'agneau Boulangere


  • 3 pounds lamb leg
  • 2 clove garlic, sliced
  • 1 tablespoon oil
  • 2 pounds potatoes, thinly sliced
  • fresh herbs, chopped
  • salt and pepper
  • 1 ounce butter
  • 8 ounces onion, sliced
  • 1/2 pint lamb stock


Rub the lamb with salt and pepper. Insert the garlic pieces around the bone and under the skin. Heat the butter and oil in a frying pan and fry the onion until it is beginning to colour. Put the meat in the centre of an ovenproof dish or roasting tin and arrange layers of sliced onions and potatoes around it, seasoning each layer lightly. Pour in the stock to reach almost to the top of the vegetables. Roast in the centre of a preheated oven, Gas Mark 4, for 1 3/4 hours. Serve the meat with the potatoes around or separately, sprinkled with chopped herbs. Servings: 6

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