Easy Roast Lamb - Drip Juice Roast Method with French Potatoes

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining moisture; pork shoulder is more affordable.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock offers a lighter option; water is cost-effective and works in a pinch.

Preheat your oven to 350°F (180°C).

Peel the potatoes and using a mandolin or a knife, cut them into thin slices, approx. 1/8 of an inch or 3mm.

In a large roasting pan, add a drizzle of olive oil, then the sliced onion and dried thyme. Turn on heat to high and sweat a little.

Cut the bacon into lardons and add to onions and leave to fry a little but stop as soon as onions begin to brown a little. Add 4 garlic cloves then pour the chicken stock over the potatoes and turn off heat. Season with salt and pepper. Set aside.

Make small incisions in the meat and insert a garlic clove in each one. Generously season the leg of lamb with salt and pepper. Rest the lamb on top of the potatoes. Melt 4 tbsp of butter and pour it on each side of the leg lamb. Sprinkle rosemary all over lamb.

Place the lamb directly on the top oven rack in the oven. Cook for approx. 90 min at 350°F (180°C) in a fan forced oven. Place the potatoes underneath the lamb in the lower rack so all the lamb juices drip and become absorbed by potatoes. Remove lamb from oven, leave to rest for 30 minutes, leave potatoes in oven turned off so they stay hot.

Carve, serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level: