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Fall apart slow roast lamb, cooked with onion, garlic and red wine for five hours, served with creamy dauphinoise potatoes topped with Gruyère…what could be better?

Slow roast lamb with creamy dauphinoise potatoes

I’ve always loved slow-cooked, pull away from the bone with a fork, lamb (who doesn’t!). I’ve served it with some cream and cheese dauphinoise potatoes, plus a gravy made from the amazing juices.

Golden topped creamy dauphinoise potatoes with slow roast lamb

I like to serve mine with some green vegetables on the side – frozen peas work well, as does simply cooked broccoli, but The Most Incredible Stir Fried Kale is even better.

If you have leftovers, brilliant! You can make Leftover Lamb Shepherds Pie – one of my favourite meals.

Plated up slow roast lamb, dauphinoise potatoes and peas

The Ingredients

The lamb – this recipe works best with a leg, half leg or shoulder of lamb.
Onion, garlic, bay leaf, thyme, rosemary, red wine – these are the ingredients you will cook your lamb in. If you don’t have fresh rosemary or thyme, you can substitute with a teaspoon of dried. You can switch red wine for a good chicken or vegetable stock too, if you don’t want to use it.
Potatoes, cream, garlic, Gruyère – these are the ingredients for the dauphinoise potatoes. Use double cream ideally, but you can switch for single cream. Gruyère can be substituted for cheddar if you can’t get hold of it.
Plain flour, red wine– these additional ingredients turn the juices from cooking the lamb into the gravy. Again, if you can’t use red wine, substitute for stock.

Slow Roast Lamb with Dauphinoise Potatoes

Lamb roasted for 5 hours with garlic, onion and red wine, served with creamy dauphinoise potatoes and a rich lamb gravy.

Harriet Young

Prep Time 10

Cook Time 5

Resting time 20

Total Time 5 30

Serving Size people

Ingredients

For the lamb

2kg leg of lamb approx
2 large onions
1 bulb garlic
2 bay leaves
5 grams rosemary fresh
5 grams thyme fresh
200 ml red wine

For the dauphinoise potatoes

3 large baking potatoes
300 ml double cream
4 cloves garlic
25 grams gruyere

For the gravy

2 tablespoons plain flour
2 tablespoons red wine

US Customary – Metric

Instructions

For the lamb, preheat the oven to 120 degrees Celsius. Take a large casserole dish (large enough to fit the whole leg of lamb and put the lid on) and place on the hob on a medium heat. Brown the lamb on all sides – you shouldn’t need any oil, but if it starts to stick add a little olive oil.
Throw in the thickly chopped onions, peeled (but not sliced) cloves of garlic, bay leaves, rosemary, thyme and red wine. Put the lid on and put in the oven for 5 hours, checking every so often that it’s not catching.
For the potatoes, peel and thinly slice the potatoes and garlic cloves. Layer potato and a sprinkling of garlic until all are used, then pour over the cream and top with the cheese. Put in the oven with the lamb for 1 hour and 30 minutes.
When the lamb and potatoes are done, remove from the oven and set aside. To make the gravy, carefully remove the lamb from the casserole dish (it will try to fall apart!). Rest the lamb for 20 minutes. Put the casserole dish containing all of the cooking juices on the hob and stir in the red wine. In a small cup, mix the flour with a few drops of cold water then stir into the gravy until it thickens. Enjoy!

Video

More roast dinner recipes to try:

Slow Roast Lamb with Dauphinoise Potatoes

The Ingredients