This is a classic, super-easy way to serve lamb for your Sunday Roast (or any time you fancy). The name comes from an old French village tradition in the days before people had ovens, when they’d take their roasts to the local bakery to cook them in theirs after the loaves were done. It produces its own wonderful juices, but if you want to serve it with gravy, see the tip below.
Preparation time: 20 minutes
Cooking time: 2 hours
3 ½-4kg leg of lamb
A few sprigs of rosemary
2 cloves garlic, sliced
Salt and freshly ground black pepper
2 tbsp olive oil
Knob of butter
1 large onion, sliced
900g small potatoes, just scrubbed or peeled if you wish
300ml beef or lamb stock
1. Preheat the oven to 170°C/150°C fan oven/gas mark 3. Put the leg of lamb on a board and, using a sharp knife at a slight angle, puncture it all over. Push a small sprig of rosemary and slice of garlic into each puncture point. Season well.
2. Heat the oil and butter in a large pan and cook the onion quickly, along with any remaining garlic, until just softened. Transfer to a roasting tin with the potatoes, seasoning, and a few more sprigs of rosemary.
3. Lay the lamb on top, then pour over the stock, cover with foil and cook for about 2 hours, basting occasionally. If you like, remove the cover for the last 15 minutes or so to crisp up the meat or potatoes.
4. Slice and serve with the potatoes and steamed vegetables.
Drain off the juices into a saucepan and place over a medium heat. Add a small glass of red wine and a spoonful of redcurrant jelly. Bring to the boil and simmer for a couple of minutes to burn off the alcohol. Mix 1 tsp cornflour with 2 tbsp cold water and stir in. Simmer until syrupy, then season to taste. serve it in a jug alongside the lamb.