John Torode's one pot lamb and thyme roast
John's got all the secrets for taking the stress out of your roast dinner, sharing his recipe for a roasted Welsh leg of lamb with garlic and rosemary cooked to perfection in one tray boulangerie style. As the lamb cooks the potatoes and absorbs all the lovely juices for a mouth-watering family feast.
John Torode’s Leg of Lamb and Thyme Potato
Serves: 8-10
Ingredients
200g butter2 kilos large potatoes peeled thinly sliced300g white onions slicedSaltLots of ground black pepper300ml strong meat stock1 large leg of lambLoads of rosemary - 10 branches rubbed with oil and saltLittle vegetable oil
Method
1. Preheat the oven to 180°c/ Gas mark 4
2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced onions and a good amount of salt and pepper, then add the stock. Pour everything into a greased tray and pat down.
3. Score the leg of lamb deeply and rub well with salt and the rosemary.
4. Place a cooling rack onto the large baking dish so there is a distance between the rack and the potatoes.
5. Cover the rack with the remaining rosemary and lay the leg on top. Drizzle with a little oil
6. Put the whole thing in the oven and leave to cook for 45 minutes, turn the tray around and leave to cook for a further 45 minutes.
7. Take this parcel of meat and potatoes and leave to rest draped with a sheet of foil for 30 minutes before serving with lashings of mint sauce.
NB you can’t eat the rosemary but it smells so beautiful just take the tray to the table and listen to the gushing enthusiasm.