Use a round biscuit cutter to stamp neat portions of boulangère potatoes to accompany a mushroom-stuffed leg of lamb. This classic roast pairs tender lamb with richly flavoured mushrooms and crisp, comfort-style potatoes for an elegant centrepiece.
Equipment and preparation: you will need kitchen string for trussing and a round biscuit cutter for serving the potatoes. Prepare your work surface and have a large frying pan, an ovenproof dish for the potatoes and a roasting tray or rack ready.
Ingredients
- For the stuffed leg of lamb
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- 25g/1oz butter
- 75g/3oz onion, finely chopped
- 10g/½oz finely chopped picked tarragon
- 25g/1oz clarified butter
- 100g/3½oz lamb mince
- 25g/1oz fresh white breadcrumbs
- 100g/3½oz mixed wild mushrooms, cleaned and chopped
- 2.5kg/5lb 8oz leg of lamb, boned out
- For the boulangère potatoes
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- 6 large potatoes, thinly sliced
- 4 onions, thinly sliced
- Salt and freshly ground black pepper
- Butter, for greasing the dish
- 450ml/16fl oz chicken stock
Preparation method
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Preheat the oven to 200°C/400°F/Gas 6 for the initial blast of heat that will help colour the lamb.
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To make the mushroom stuffing: warm a frying pan over medium heat, add the butter and cook the onions until they are softened and just beginning to brown. Stir in the tarragon, then transfer the mixture to a bowl and set aside to cool slightly.
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Wipe the pan and return it to the heat. Add the clarified butter, then brown the lamb mince until it is lightly coloured. Season with salt and freshly ground black pepper, drain off any excess fat and add the mince to the bowl with the onions.
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Mix in the fresh breadcrumbs to bind the filling, combining thoroughly so the flavours are even throughout.
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In the same frying pan, briefly sauté the chopped mushrooms in the residual oil until just tender. Season with a little salt and pepper and fold them into the stuffing mixture.
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Taste the stuffing and adjust seasoning if needed, then leave it to cool sufficiently so it will be easy to handle when filling the lamb.
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Open up the boned leg of lamb and season the interior with salt and pepper. Spread the stuffing down the centre, then fold the meat back over so the edges meet and the filling is enclosed.
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Tie the leg of lamb at regular intervals with kitchen string to hold the shape and ensure even cooking.
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Heat a large frying pan until hot and brown the lamb on all sides to develop colour and flavour. Once evenly browned, remove from the pan and set aside briefly.
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Prepare the boulangère potatoes by tossing the thinly sliced potatoes and onions together in a bowl. Season generously with salt and freshly ground black pepper so the layers are well flavoured.
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Butter an ovenproof dish and arrange the potato and onion slices in layers. Pour the chicken stock over the top to just cover the base and help the potatoes cook through and become tender.
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Place the browned lamb directly on a rack near the top of the oven and position the dish of potatoes on the rack beneath it so the potatoes will catch any juices as the lamb roasts. If preferred, set the lamb on a trivet above the potatoes instead. Roast at 200°C/400°F/Gas 6 for 15 minutes to seal the meat, then reduce the temperature to 180°C/350°F/Gas 4 and continue to cook for a further 1–1¼ hours, depending on how well done you like your lamb.
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When the lamb has finished cooking, transfer it to a plate and allow it to rest for 20–30 minutes. Resting helps the meat retain its juices and makes carving easier. After resting, remove the string before carving.
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Keep the potato dish warm, loosely covered with foil, while the lamb rests so the potatoes remain soft but slightly crisp on top.
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To serve, use a round biscuit cutter to stamp neat circles from the boulangère potatoes and place one in the centre of each plate—this creates an attractive, restaurant-style presentation.
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Carve the rested leg of lamb and arrange several slices over the potato rounds. Spoon any pan juices or resting juices over the lamb and potatoes to enhance flavour and add moisture. Serve immediately while hot.