Roast Lamb with Baker's Potatoes (Patatas Panaderas)
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Ingredients
- 1200 g leg of lamb
- 600 g large potatoes, thinly sliced
- 1 onion, thinly sliced
- 4 garlic cloves
- 2 fresh rosemary sprigs
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 842 kcal
- Protein
- 58.1 g
- Carbohydrate
- 27.9 g
- of which sugars
- 3.5 g
- Fat
- 54.6 g
- of which saturates
- 23.2 g
- Fibre
- 4.2 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Toss the potato and onion slices with the olive oil, garlic and rosemary, and spread in a large roasting tin.
- 2
Pour over the chicken stock and season well.
- 3
Season the lamb all over and set it on top of the potatoes.
- 4
Roast for 1 hour 15 minutes to 1 hour 30 minutes until the lamb is cooked to your liking and the potatoes are tender, basting the potatoes with the juices once or twice.
- 5
Rest the lamb for 10 minutes before carving and serving with the potatoes.
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