Neven Maguire's Connemara Hill Lamb with Boulangère Potatoes

INGREDIENTS

• 1 Simply Better Connemara Hill Lamb Leg of Lamb
• 500ml Simply Better Irish Free Range Chicken Stock
• 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 3 Onions, thinly sliced
• 1.5kg Potatoes, peeled and thinly sliced
• 4 Fresh Thyme Sprigs, leaves stripped
• 3 Garlic Cloves, sliced
• 2 Fresh Rosemary Sprigs
• 20g Butter
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. To make the Boulangère Potatoes, heat the oil in a frying pan with the butter and sauté the onions for 4-5 minutes over a medium heat, until softened but not coloured. Season to taste.
3. Layer the potatoes, onions and thyme leaves in a large roasting tin large enough to fit the leg of lamb. Season each layer as you go and finish with an attractive overlapping layer of the potatoes. Pour over the stock and set to one side.
4. Using a sharp knife, make small incisions all over the lamb and press a garlic slice and a tiny sprig of the rosemary into each one. Then place the lamb carefully on top of the potatoes in the roasting tin.
5. Roast for 20 minutes, then reduce the oven temperature to 180°C (350°F/Gas Mark 4) and roast for 1 hour 30 minutes.
6. Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for 15 minutes, keeping the Boulangère Potatoes warm.