Roast Leg of Lamb with Boulangere Potatoes

1.5Kg – 2 Kg Leg of Lamb
2 – 3 Cloves Garlic
2 – 3 Sprigs Fresh Rosemary

900g Potatoes (i.e. Roosters, peeled and thinly uniformly sliced)
2 Large Onions, thinly sliced
Salt & Pepper to Season
200ml Chicken Stock/Vegetable Stock

Kale, washed and larger stalks removed
50g Butter

Salt & Pepper to Season

Preheat the oven to 220C/425C/Gas Mark 7.

Place the leg of lamb in a large roasting tin,. Cut some deep incisions into the lamb and insert slices of garlic and small rosemary sprigs into the incisions. Season well with salt and freshly ground black pepper. Place the lamb into the top rack of the oven and the potatoes into the shelf below, cook for 1 ½ – 1 ¾ hours, then remove from the oven and allow the lamb to rest.

Place a layer of potatoes in an ovenproof dish, then add a layer of the thinly sliced onions. Continue to layer potatoes and onions, finishing with a layer of potato. Season with salt and pepper. Pour the stock over the potatoes and place in the oven..

Cook the kale in some lightly salted boiling water for 4 – 5 minutes, then strain any excess water. Add a knob of butter and season. Serve immediately with the lamb and potatoes.