Gigot d’Agneau Boulangère (Leg of Lamb with Boulangère Potatoes)

• 1 medium Lamb leg bone-in
• 2 tbsp Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 40 g Butter
• 2 medium Yellow onion
• 900 g Yukon Gold potato
• 500 ml Lamb stock

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then rub all over with the olive oil, 1 tsp of the fine sea salt and the black pepper. Peel and thinly slice the garlic, then strip the rosemary leaves from the sprigs.
2. With the tip of a knife, make small slits all over the lamb and push the garlic slices and rosemary leaves into them. Set the lamb on a plate while you prepare the potatoes. This brief stand helps the seasoning adhere.
3. Peel and thinly slice the onions and potatoes. Dot the butter over the base of a roasting pan, then layer half the potatoes, all the onions, and the remaining potatoes, seasoning the layers with the remaining 1 tsp fine sea salt. Pour in the lamb stock; it should come partway up the potatoes, not cover them.
4. Sit the lamb on top of the potatoes and roast for 20 minutes to start browning. Reduce the oven to 180°C (355°F) and continue roasting for 60 to 70 minutes, until the lamb is cooked to your liking and the potatoes are tender when pierced. If the potatoes look dry at any point, spoon a little stock from the pan over the top.
5. Transfer the lamb to a board and rest for 15 minutes, loosely covered. Return the potatoes to the oven for 10 minutes to deepen the colour and reduce the stock to a glossy finish. Carve the lamb and serve with the boulangère potatoes and onions.

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