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Ingredientes
- 1 leg of lamb, weighing 3½ lbs (1.5 kg)
- 2¼ lb (1 kg) potatoes
- Thyme
- Bay leaf
- Salt and pepper
- 5 garlic cloves
- 1 pint (½ liter) beef stock
- 1 ounce (30 g) butter
Direcciones
- Peel the potatoes and slice them thinly.
- Coat the lamb with butter, salt and pepper.
- Place the potatoes in a large oven dish or possibly on a reasonably deep baking sheet.
- Stir in the garlic cloves in their skin.
- Sprinkle with salt, pepper, thyme and crumbled bay leaf.
- Pour on the stock and scatter with small knobs of butter.
- Put the potatoes in the oven at 350°F (180°C/Gas Mark 4).
- Cook for 1 hour.
- At the end of the hour, increase the temperature to 425°F (210-220°C/Gas Mark 7) and place the lamb on top of the potatoes. Cook for 10-15 min per lb (of meat).
- Turn it halfway through cooking, so which all sides brown.
- Turn off the heat and let the lamb rest for 10 min. Presentation
- Carve the lamb on a cutting board and serve immediately on dinner plates with the fondant potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 55 | 26% |
| Total Fat 6.28g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 444mg | 19% |
| Potassium 890mg | 25% |
| Total Carbs 35.31g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.53g | 1% |
| Protein 5.58g | 9% |
