Try something different for Sunday lunch with James Martin’s tender roast lamb and creamy potato dauphinoise.
For the potato dauphinoise, preheat the oven to 175C/350F/Gas 3. Grease a large ovenproof dish.
Rinse the potato slices under cold water to remove any excess starch. Drain well and pat dry with kitchen paper.
Layer the potatoes in the ovenproof dish, seasoning each layer with salt, freshly ground black pepper and nutmeg.
Whisk the cream and milk together in a bowl and season with salt, freshly ground black pepper and nutmeg.
Pour the milk mixture over the potatoes and dot all over with small pieces of the butter. Cover the dish with aluminium foil and bake in the oven for one hour, or until the potatoes are just tender.
Carefully remove the aluminium foil and return to the oven for a further 30 minutes, or until golden-brown on top. Remove the dish from the oven and keep warm.
Meanwhile, for the stuffed leg of lamb, place the lamb on a clean work surface, opened out, skin-side down and season with salt and freshly ground black pepper.
Mix the breadcrumbs, parsley, mint, lemon zest, anchovies and garlic together and season with salt and freshly ground black pepper. Add the beaten egg and stir until well combined.
Spread the mixture over the lamb. Roll up and tie at intervals with kitchen string.
Heat a large frying pan and fry the lamb on both sides for 2-3 minutes, or until golden-brown.
Place the reserved bones in a flameproof roasting tray and place the lamb leg on top. Pour over the water and cook in the oven for 1¾-2 hours, or until cooked to your liking.
Remove the lamb from the oven, set aside to rest in a warm place for 20-30 minutes; then remove the string. Carve the lamb into slices.
Meanwhile, skim and discard some of the fat from the cooking juices, then place the tray onto the heat, bring to the boil and simmer for 2-3 minutes. Season with salt and freshly ground black pepper.
Meanwhile, cook the peas in a pan of boiling salted water for 2 minutes, then drain.
Return to the pan, add the butter and mint and season with salt and freshly ground black pepper.
To serve, using a round cutter, stamp out rounds of the dauphinoise potatoes and place in the centre of serving plates. Top with several slices of lamb and spoon over some of the reduced cooking juices. Spoon the peas alongside.
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