Serves 6 to 8 people
1kg red potatoes (peeled)
2 large shallots (thinly sliced)
1 tbls thyme (finely chopped)
2 cloves garlic (finely chopped)
8 small sprigs of soft rosemary
1 leg of lamb
300 – 400ml hot lamb stock
Thinly slice the potatoes to be around 2mm thick and place in a bowl of cold water to stop them discolouring.
Place the lamb on a chopping board and make 16 small holes. Poke the garlic in 8 of the holes and the rosemary in the remaining 8, making sure they are fully inserted in to the lamb.
Drain the potatoes and dry them on a clean tea towel.
Mix the potatoes in a large bowl with the shallots, thyme and chopped garlic, season with salt and pepper and mix well.
Arrange the potatoes in a large rectangle oven dish, saving the best ones for the top.
Place the lamb on top of the potatoes and pour 300ml of the hot lamb stock in the dish over the potatoes and season the lamb with salt and pepper.
Place the Miele Roast Probe in the thickest part of the lamb. Ensure the whole of the probe is covered and be careful to avoid any bone.
Place the dish in the oven. If using a wired probe, plug it in and choose the Auto Roast program, set to 160°C and 65°C for the core temperature. If you don't have a roast probe, calculate your cooking time per pound. A whole leg of lamb will take 25 minutes per 500g plus another 25 minutes. So a 2kg leg of lamb would need 2 hours and 5 minutes.
After cooking for 1 hour, check the potatoes to see if they need any more of the stock, as different potatoes will absorb different amounts of stock.