Nick Nairn's Roasted Lamb with Garlic & Dauphinoise Potatoes
This is my ideal meal. Slow–cooked lamb is so full of flavour, melting in texture and particularly moreish coated with this rich wine glaze. Five hours may seem a long time to cook a joint, but believe me it will be worth it, especially with my creamy dauphinoise potatoes.
Cook the lamb to your preference.
Well Done: 71°C
For the Dauphinoise potatoes
To prepare the meat
To make the gravy
To make the dauphinoise potatoes
Serve immediately and generously with the soft–as–butter slow–roasted lamb and red wine gravy.