British · United Kingdom
Herb-Infused Roast Lamb with Creamy Potatoes
A variation of the traditional dish with an emphasis on aromatic herbs and a rich, creamy potato side.
Method
- Preheat the oven to 200°C (400°F).
- Season the lamb rump with salt and pepper, and sear in a hot skillet with olive oil until browned on all sides.
- Transfer the lamb to a roasting tin and roast for 20-25 minutes for medium-rare.
- While the lamb roasts, prepare the creamy potatoes: peel and slice the potatoes, then layer them in a baking dish.
- In a bowl, mix the cream, butter, garlic, rosemary, and thyme, then pour over the potatoes.
- Bake the potatoes for 30-35 minutes until golden and bubbly.
- For the jus: in a saucepan, add the beef stock, rosemary, and thyme, and simmer for 10 minutes.
- Once the lamb is done, let it rest for 10 minutes before slicing.
- Serve the lamb with the creamy potatoes and the herb jus on the side.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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