Garlic Roast Lamb with Hotpot Potatoes

Ingredients

Contains: milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1.8kg part-boned leg of lamb
• 5 garlic cloves, sliced
• a few rosemary sprigs
• a few thyme sprigs, plus a few extra to serve
• 50g butter
• 2 large onions, thinly sliced
• 400g pack diced mutton or lamb shoulder, finely choppped
• 2kg large potatoes, such as King Edwards, thinly sliced
• 300g carrots, sliced at an angle
• 3 tbsp plain flour
• 700ml lamb or beef stock, plus 450ml (optional)
• 2 tbsp Worcestershire sauce
• steamed green beans and wilted spinach with nutmeg (optional), to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Make small cuts over the lamb leg and push in the sliced garlic, rosemary sprigs and thyme sprigs. Rub the lamb all over with half the butter and place it in a roasting tin.

2. Roast the lamb for 20 minutes, then reduce the oven to 350°F (175°C) and roast for about 1 hour 10 minutes more, until the thickest part reaches 145°F (63°C). Rest for at least 3 minutes before carving.

3. While the lamb roasts, melt the remaining butter in a large ovenproof casserole over medium heat. Add the sliced onions and cook for about 10 minutes until soft.

4. Add the finely chopped lamb or mutton shoulder to the casserole and cook for about 6 minutes, stirring, until browned and cooked through to 145°F (63°C).

5. Stir the flour into the casserole and cook for 1 minute. Gradually stir in the 700ml stock and the Worcestershire sauce, and bring to a simmer.

6. Layer half the potato slices and all the sliced carrots over the lamb mixture, then add the remaining potatoes in overlapping rows on top. Cover and bake at 350°F (175°C) for 1 hour.

7. Uncover the casserole and bake for a further 30 minutes, until the potatoes are tender and golden on top. Scatter over a few extra thyme sprigs.

8. If making gravy, set the roasting tin over medium heat, add the optional 450ml stock and scrape up the meat juices. Simmer for 3 minutes, then strain into a jug.

9. Carve the lamb and serve with the hotpot potatoes, the gravy if using, and optional steamed green beans and wilted spinach with nutmeg.