Garlic roast lamb with hotpot potatoes - Good Food Middle East
A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy
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Ingredients
- 1.8kg part-boned leg of lamb
- 5 garlic cloves, sliced
- a few rosemary sprigs
- a few thyme sprigs, plus a few extra to serve
- 50g butter
- 2 large onions, thinly sliced
- 400g pack diced mutton or lamb shoulder, finely choppped
- 2kg large potatoes, such as King Edwards, thinly sliced
- 300g carrots, sliced at an angle
- 3 tbsp plain flour
- 700ml lamb or beef stock, plus 450ml (optional)
- 2 tbsp Worcestershire sauce
- steamed green beans and wilted spinach with nutmeg (optional), to serve
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