Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious Slow Roast Lamb served with creamy Dauphinoise Potatoes.

Slow Roast Lamb with Dauphinoise Potatoes

  • Author: Serena Miller
  • Total Time: 4 hours 30 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten-Free

Description

Indulge in the ultimate comfort food with this Slow Roast Lamb recipe paired with creamy Dauphinoise Potatoes. This classic dish promises tender, flavorful lamb and rich, cheesy potatoes, perfect for a special occasion or a cozy Sunday dinner. Learn how to easily create this restaurant-quality meal at home.

Ingredients

Scale
  • 1 leg of lamb (about 5–6 lbs)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup dry red wine (optional)
  • 2 cups lamb or chicken broth
  • 2.5 lbs potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup milk
  • 2 cloves garlic, minced
  • 1/2 tsp grated nutmeg
  • Salt and pepper to taste
  • 2 oz Gruyère cheese, grated (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and pepper.
  3. Rub this mixture all over the leg of lamb.
  4. Place the lamb in a large roasting pan.
  5. Pour the red wine (if using) and lamb or chicken broth into the bottom of the roasting pan around the lamb.
  6. Cover the lamb with aluminum foil and roast for 3-4 hours, depending on the size of the lamb.
  7. While the lamb is resting, preheat your oven to 325°F (160°C) to prepare the dauphinoise potatoes.
  8. In a large bowl, combine the thinly sliced potatoes, heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Toss to coat.
  9. Layer the potato mixture into a greased baking dish.
  10. Sprinkle the grated Gruyère cheese over the top (if using).
  11. In the last hour of cooking the lamb, add the Dauphinoise Potatoes to the oven alongside the lamb.
  12. Remove the foil from the lamb during the last 30 minutes to allow it to brown.
  13. Once the lamb is cooked, remove it from the oven and let it rest for at least 15-20 minutes before carving.
  14. Check the Dauphinoise Potatoes to ensure they are golden brown and tender.
  15. Baste the lamb with pan juices before carving.
  16. Slice the lamb and serve hot with a generous helping of Dauphinoise Potatoes.

Notes

  • Use a meat thermometer to ensure the lamb is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
  • Don’t skip the resting time! This is crucial for a juicy and tender roast.
  • If the lamb starts to brown too quickly, cover it loosely with foil.
  • For extra flavor, add vegetables like carrots, onions, and celery to the roasting pan.
  • Make sure the potatoes are sliced thinly and evenly for the Dauphinoise Potatoes to cook properly.
  • Add a squeeze of lemon juice to the lamb during the last 30 minutes of roasting for a burst of freshness.
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Roasting
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 Kcal
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 45g
  • Saturated Fat: 25g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 180mg

Keywords: slow roast lamb, dauphinoise potatoes, slow cooked lamb, oven roasted lamb, lamb dauphinoise, roast lamb recipe, leg of lamb, creamy potatoes, comfort food, special occasion meal

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://superdailyrecipes.com/slow-roast-lamb-with-dauphinoise-potatoes/