Tag Archives: potato

Easter Tradition: the almost 7h Leg of Lamb…. Once again, it’s one of my Mum’s recipe

25 Apr

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For Easter, the menu is almost always the same….. Hard-boiled eggs with shells decorated by the kids generation of the moment….







They are served with a tasty home-made mayonnaise divided into 3 to propose different flavors such as chives, ketchup, curry or simply plain mayo….
As a main we traditionnaly share 2-3 legs of lamb depending on our number…. And the sides are potatoes, butter beans and greens sometimes!
For dessert, as the kids are chocolate hunting after lunch and the table decorated with lots of rabbits and eggs in chocolate, we do not really have any specials. Fruits sometimes or ice cream and biscuits….!


As you have understood, the highlight of the lunch is the leg of lamb especially when my mother cooks it. She wakes-up way too early in the morning to make sure that it will cook as many hours as possible.
No need to do that…. You can also serve that dish for dinner if you want to.
Just make sure that you can have wide open windows for a while as this is a very smelly dish that will infuse your whole house however big it is….

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  • 3-4 kilos of large potatoes for gratin
  • 1-2 legs of lamb
  • 2-3 garlic cloves per leg
  • Olive oil
  • Salt and pepper
  • Fresh aromatic herbs


First of all, have your meat out of the fridge 1-2 hours before so that it gets at room temperature.
Preheat your oven to 150-160°.

Start with the preparation of the potatoes.
Peel all the potatoes and using a mandoline or the slicer of your food processor get them all sliced. Remove the excess of troubled water (due to the starch) they are rendering and place them at the bottom of a large and deep gratin dish that can contain the leg of lamb as well.
As you layer the potatoes, season with salt and pepper from time to time and fill the gratin dish halfway through or even 2/3.

Using a sharp knife, make a few incision in different parts of the lamb leg and insert in each one 1/2 a garlic clove. It will infuse the meat while cooking.
Season with salt and freshly crushed pepper. Rub with oil and spread chopped aromatic herbs on top such as thyme, rosemary….
Place the leg of lamb on top of the potatoes, the bone can slightly get out of the dish as long as it is not covered with meat.

Place it in the oven and cook it for a few hours.

If you have home-made vegetable stock use it otherwise, bring water to a boil in your kettle and dissolve 1-2 cubes of vegetable stock and keep the liquid at hand.

After one hour of cooking, pour a laddle of stock on top of the lamb so that it does not get dry. Keep on repeating that process all along the cooking of the meat. Simply think about flipping upside down the lamb to get the other side roasted as well.

The stock will rinse the meat and the juice will get coat the potatoes. That will make them very soft and tasty.

If the meat gets a little dry after 3-4 hours, you can cover it with foil.

After the 5-7 hours of cooking, the meat is ready to be cut. It should be very soft and tear appart by itself.

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You may still need a knife to get through the whole piece of lamb.

Place them on top of the potatoes or in a serving dish next to the potatoes.

If you have an excess of juice, place it in a small jug and serve it on the side, along with the potatoes amd lamb.

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The Map of the Garden for Eggs Hunting


Potato Rösti…. the easy way

25 Mar

We have so many ways to cook potatoes without wasting time that when it comes to serving rösti, they are frozen ones most of the time….

I have to agree on the fact that they are time consuming but real home-made ones are really worth it especially when they are served straight away.

First of all, if you have a food processor, the good news is that you are already saving 1/3 of your preparation time!

Also, if it’s your first time, keep that recipe for your family. You will not feel like a frying machine afterward as you may need to do them into 1 to 2 batches!

Still up for the experience? Let’s go then.


  • 1-2 medium floury potatoes per person such as Bintje
  • Sea salt & ground black pepper
  • Butter
  • Olive oil
  • Cheese, onions, other vegetables, garlic, aromatic herbs optional *



Peel and coarsely grate the potatoes. Fold them in a clean towel and squeeze them on top of a sink or bowl to remove as much moisture as possible. Do not hesitate to do it into two times if you are preparing a lot of potatoes. That step is really important as the consistency will not be the same if there is too much moist left.


Season the grated potatoes with salt and black pepper, then divide them into equal portions – small heaps about the size of a walnut.

3-Season and Divide

Heat a large frying pan over a medium heat and add a tbsp of butter and a tbsp of olive oil.

Place the potato heaps one by one and carefully in the pan and gently flatten them by pressing on top. They will become nice small “galettes” about 4-5 cm diameter and 1 cm high.

Let the rösti fry gently for 3-4 minutes. Do not move them during those 3-4 minutes otherwise it will never get that nice golden-brown crust. Then, turn them upside down and cook them for another 3-4 minutes on the other side.

Have a plate or dish covered with kitchen paper at hand and once the rösti are golden-brown all over and tender all the way through, remove them from the pan and drain them on the kitchen paper.

4-Heat Pan and Cook 5-Plate and Kitchen Paper 6-Other Face

If the pan is quite clean, keep on frying the remaining rösti. Just add some more olive oil and butter if needed and have your pan at the right heat.

You can serve them straight away or if you plan to serve them later, reheat them on a roasting tray before serving.

Also if your rösti are larger and thicker, they might not be cooked in the center. In that case, preheat your oven to 180°C and place the rösti on a roasting tray covered with parchment paper. Cook them for another 5-10 minutes depending on the size of your rösti. That way, you will spend less time with the frying pan step and also you will avoid burning your rösti.


Rösti are perfect for kids as they are crispy on the outside and melting in the inside. But they are also great for the grown-ups as a side for a Sunday roast and even served smaller as an appetizer to dip in a sour cream and chives sauce or a tarragon mayonnaise for example.

8-Result Dressed

Variations: this recipe is the base of the rösti but you can have fun and integrate grated carrots, courgettes, onions… You can give them more taste with garlic and finely chopped aromatic herbs or spices. You can also add some cheese for a richer version. Just keep in mind that you need the right balance of moist to have a nice result.