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The main dish, Regional

Roast milk fed lamb with pommes boulangères

Roast milk fed lamb with pommes boulangères is a festive main for 6 people, with 35 minutes of active work split between the morning and right before guests arrive. The potatoes are prepped ahead and roast under the leg of lamb, soaking up its juices. Easy to pull off, at €6.80 per person, the key is bringing the meat to room temperature in time and letting it rest well before carving.

A milk fed lamb roasted on a bed of melting potatoes, a festive dish that smells of thyme.

Roast milk fed lamb with pommes boulangères
For
6 people
Work
35 min
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.80
Calories per person
800 kcalcalculated by Kiloach, your weight coach

Milk fed lamb has a more tender, milder meat than regular lamb, almost without the strong flavor some people find off putting. Roasted whole on a bed of potatoes, it releases its juices as it cooks, and those juices melt the sliced potatoes together with onions and thyme. The result is pink meat and soft, flavorful potatoes, no separate sauce needed.

This is a spring dish, perfect for a Sunday family lunch or a slightly dressier dinner with friends. It pairs well with a simple menu around it, a light starter and a fruit dessert, since the main course carries the meal on its own. You can prep everything in the morning and just keep an eye on the oven once your guests arrive.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 1 h
  4. When it's time to serve 1 step, 15 min

In the morning, lard and season the lamb, then assemble the potato dish and keep both covered in the fridge. An hour before your guests arrive, take the meat out to bring it to room temperature, then roast everything for about an hour, basting occasionally. At serving time, let the lamb rest fifteen minutes before carving it over the pommes boulangères.

The ingredients

6 people

Butcher

  • Milk fed leg of lamb 1.8 kg

Fruits and vegetables

  • Potatoes 1.5 kg
  • Onions 4
  • Garlic 6 cloves
  • Thyme 6 sprigs
  • Rosemary 3 sprigs

Pantry

  • Chicken broth 50 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Lard the leg of lamb with slivers of garlic and small rosemary leaves, then rub it with olive oil, salt and pepper.

    Push the knife tip in at an angle, that way you slide the garlic right into the heart of the meat.

  2. Slice the potatoes into thin rounds and the onions into strips, arrange them in a large dish with the thyme, the diced butter and the broth, then cover with plastic wrap.

    Don't rinse the potatoes, their starch thickens the broth and creates the softness.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the meat out of the fridge an hour before roasting so it comes to room temperature.

    Cold meat roasts poorly, the outside dries out before the center warms through.

  2. Put the potato dish in the oven at 200 degrees, set the leg of lamb on the rack above it and roast for about an hour, basting occasionally. 1 h

    Lower the heat to 180 degrees after twenty minutes, the skin browns without burning.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the lamb rest fifteen minutes under foil, then carve it and serve it over the pommes boulangères. 15 min

    Pour the juices that pooled during resting back over the dish, that's the best part of the lamb.

Our tips to get it right

  • Pick a dish large enough that the potato slices sit in just a layer and a half, otherwise they cook unevenly.
  • Check the lamb with the tip of a knife at the thickest part, it should come out warm with lightly pink juices if you like your lamb pink.
  • Keep the foil that covered the lamb during resting, loosely draped back over it while you carve, the meat cools more slowly.

The variations

  • Swap the milk fed leg of lamb for a slightly larger regular leg of lamb, adding about twenty minutes to the roasting time.
  • For a meatless version when you also have vegetarian guests, make the pommes boulangères alone in a separate dish, cooked with a drizzle of olive oil instead of the meat juices.
  • Tuck large chunks of carrots and shallots in among the potatoes, they slowly caramelize under the roasting lamb.

What to serve it with

  • A well dressed green salad
  • A light spring red wine
  • A seasonal fruit tart for dessert

Storage

Leftovers keep two to three days in the fridge in a sealed container, meat and potatoes together. Reheat covered in a 150 degree oven so the meat doesn't dry out, freezing isn't recommended since the potatoes lose their texture.

Questions about this recipe

Can you use regular lamb instead of milk fed lamb?

Yes, a slightly larger regular leg of lamb works well here. Plan on roasting it about twenty minutes longer, and check the color of the juices to adjust the timing.

How do you check the lamb is done without cutting it open?

Pierce the thickest part with a thin knife tip, it should come out warm. If the juices that bead up are still very red, put the dish back in the oven for a few more minutes.

Can this recipe be scaled up for more than 6 people?

Yes, use one or two legs of lamb depending on your guest count and keep the same potato ratio for two or three kilograms. Use a larger dish or two dishes so everything roasts in a single layer.

Why set the lamb on a rack instead of directly on the potatoes?

The rack lets the roasting juices drip onto the potatoes without the meat sitting in its own fat. The potatoes stay soft and flavorful without becoming greasy.

Can a roast milk fed lamb with pommes boulangères be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast milk fed lamb with pommes boulangères?

Allow 2 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a roast milk fed lamb with pommes boulangères?

About 800 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast milk fed lamb with pommes boulangères cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

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