Roast leg of lamb 'boulangėre' with Black Garlic

Serves 6.

Ingredients

• 1 leg of lamb (around 2.5 kg in weight)
• 4 - 5 cloves of peeled black garlic – cut into slivers
• 4 sprigs of fresh rosemary
• 2 kg potatoes (King Edward) – finely sliced
• 1 large onion – sliced
• 600ml vegetable stock
• 75g butter
• 2 cloves of peeled black garlic – finely chopped (for the potatoes)
• Salt and black pepper
• Olive oil for drizzling.

Instructions

1. Pre heat the oven to 200C (180C fan oven), 400ºF Gas Mark 6.
2. Butter a roasting tin. Layer the potatoes, onion, chopped black garlic and pieces of butter in the tin, seasoning as you do each layer. Pour the vegetable stock over the layered potatoes.
3. Make cuts all over the lamb. Add a sliver of garlic and a 3-centimetre sprig of rosemary into each incision.
4. Place the lamb on top of the potatoes.
5. Season with salt and pepper and drizzle with a little olive oil.
6. Cover with foil and place in the preheated oven and roast for 25 - 30 minutes per 450g. Take off the foil after one hour of cooking time. Ensure the potatoes do not burn.
7. When the lamb is cooked to your liking, place it on a carving dish, cover with foil and allow it to rest for 10 minutes. (To tell if the lamb is cooked, insert a skewer into the fattest part of the lamb, remove the skewer. Press the meat until the juices run out. The pinker the juice, the rarer the meat).
8. Leave the potatoes in the oven until you are ready to carve the lamb.
9. Serve with mint sauce and a lamb gravy.

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