Roast Leg of Lamb with Wild Garlic Dauphinoise

This elegant roast leg of lamb paired with a creamy wild garlic dauphinoise is a perfect centerpiece for a special occasion or Sunday lunch. The lamb is infused with garlic and rosemary, while the dauphinoise, free of cheese for authenticity, features the subtle earthiness of wild garlic, complementing the rich meat. Serve with spring cabbage for a balanced, flavorful meal. Recipe inspired by Matthew Ryle.

Ingredients

For the Lamb

• 2kg whole leg of lamb
• 2 tbsp olive oil
• 3 cloves garlic, sliced
• 3 sprigs rosemary
• Salt and freshly ground black pepper, to taste

For the Wild Garlic Dauphinoise

• 1kg potatoes (e.g., Maris Piper or King Edward), peeled
• 300ml double cream
• 200ml whole milk
• 25g wild garlic leaves, finely chopped
• 25g unsalted butter, cubed
• Salt and freshly ground black pepper, to taste

For Serving

• 200g spring cabbage, steamed

Method

Step 1: Prepare and Roast the Lamb

• Preheat the oven to 230°C, gas mark 8.
• Place the lamb in a large roasting tin, rub with olive oil, and season generously with salt and pepper.
• Roast for 20 minutes, turning halfway, until golden brown.
• Reduce oven temperature to 160°C, gas mark 3. Make about 15 incisions in the lamb with a sharp knife and stuff alternate slits with garlic slices or rosemary sprigs.
• Return to the oven and roast for 30 minutes.

Step 2: Prepare the Dauphinoise

• While the lamb roasts, thinly slice the potatoes to 2–3mm thick using a mandolin or sharp knife.
• In a jug, mix the cream, milk, and chopped wild garlic; season with salt and pepper.
• Pour the mixture into a large, heavy-based pan and bring to a gentle simmer. Add the sliced potatoes and cook over low heat for 5 minutes, stirring gently. Season again if needed.
• Spoon the potato mixture into a 24x24cm deep ovenproof dish, spreading evenly. Dot with cubed butter, cover tightly with foil, and place on a large baking tray.

Step 3: Cook Together

• Baste the lamb, then return it to the oven alongside the dauphinoise. Cook for 1 hour, ensuring the lamb’s surfaces are thoroughly browned.
• For medium lamb (blushing pink), remove and rest it; for well-done, cook for an additional 20–30 minutes.

Step 4: Finish and Serve

• Preheat the grill to high. Remove the foil from the dauphinoise and grill for 5 minutes until bubbling and golden.
• Carve the rested lamb into slices.
• Serve the lamb with the wild garlic dauphinoise and steamed spring cabbage.

Notes

• Always check product labels for allergen information before use.
• For best results, allow the lamb to rest for 15–20 minutes before carving to ensure tenderness.
• Wild garlic is seasonal; substitute with a mix of garlic and spinach if unavailable.