Potatoes for Caterers
Supporting the British potato industry
Spring Lamb with Rosemary Lyonnaise Potatoes and Garden Mint Gravy
Prep Time: 50 mins
Cook Time: 45 mins
Serves: 10
INGREDIENTS:
1.5 kilo sliced Desiree Potato
1 leg of boneless Lamb
500g sliced Shallot
2 springs of garden rosemary
500ml Duck Fat
100g chopped Mint
500ml Lamb Gravy
METHOD:
1. Season the leg of Lamb, then in a baking tray colour lightly. Place into a med/hot oven for 35minutes.
2. Toss the sliced potato and onion together, lightly season. Remove the lamb from the oven, place the potato and onion around to cook in the fat of the lamb, cook for a further 20 minutes, (turning the potatoes after 10 minutes to colour evenly).
3. While the lamb and potatoes are finishing cooking, warm the lamb gravy add the chopped mint when hot. Use as required.
4. Check the lamb is cooked to your liking, remove from the oven, and place onto a chopping board to ‘rest’ for 10 minutes approximately.
5. Turn the potatoes and onions check there cooked, sprinkle with fresh rosemary then arrange onto a large plate. Place the lamb onto the centre with a gravy boat of the minted gravy alongside and serve immediately
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