Slow Roasted Garlic & Rosemary Lamb with Boulangere Potatoes 


6 large Potatoes peeled and thinly sliced

2 brown onions thinly sliced in rounds

1 head of garlic peeled and sliced

Small bunch of thyme 

1 bunch of rosemary 

600ml chicken stock

Salt and pepper to taste

2 kg joint of lamb shoulder or leg


Preheat oven to 140- 150°C degrees

Pierce numerous slits in lamb with the tip of a sharp knife and push in slices of garlic then a pinch of the fresh rosemary leaves.

Oil a large roasting tray with a little olive oil.

Slice potatoes with a mandolin or sharp knife and mix with sliced onion rings, thyme leaves (removed from stem) in a large bowl. Layer potatoes and onion mix onto the prepared tray in layers. Place lamb joint on to potatoes and pour over chicken stock.

Cook in preheated oven for 4 hours. 

Allow lamb to rest for 20-30 minutes wrapped in foil before serving