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

• 1 medium Lamb leg bone-in
• 900 g New potatoes
• 2 medium Yellow onion
• 6 cloves Garlic
• 6 sprigs Fresh thyme
• 2 tbsp Olive oil
• 30 g Unsalted butter
• 200 ml White wine
• 350 ml Lamb stock
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Heat the oven to 170°C (340°F). Peel the onions and slice them thinly; peel the garlic. Scrub the potatoes and slice them into thin rounds.
2. Bring a saucepan of water to the boil, add 1 tsp of the fine sea salt, then simmer the potato slices for 5 minutes to take the raw edge off. Drain well and let the steam escape for a minute so they do not water down the roasting tin.
3. Rub the lamb all over with the olive oil, then season with the remaining fine sea salt and the black pepper. Using the tip of a knife, make small slits over the surface and push in the garlic cloves. Tuck the thyme sprigs around the lamb.
4. Arrange the onions in the base of a roasting pan, then layer over the potatoes. Dot the unsalted butter over the potatoes, then pour in the white wine and lamb stock around the edges (not over the lamb). Sit the lamb on top.
5. Roast for 1 hour 45 minutes, basting the potatoes once or twice with the pan juices, until the lamb is deeply browned and the potatoes are tender. For medium lamb, aim for 60°C (140°F) in the thickest part, away from the bone; cook longer if you prefer it more done.
6. Transfer the lamb to a board and rest for 15 minutes. While it rests, return the pan to the oven for 10 minutes to reduce the juices slightly and deepen the colour on the potatoes, if needed. Carve the lamb and serve with the boulangère potatoes and onions spooned with the pan juices.

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