What potato side with roast lamb?

[BigDahliaFan]

Roast, dauphinois, mash? What do yo7 reckon...

I'm leaning towards dauphinois as then don't need to make gravy (my nemesis)

With lamb, I like Greek style roast potatoes, cut into large dice, add lemon juice and lemon sections and garlic cloves and your favourite Mediterranean herbs.

Gravy is easy. And lamb makes lovely gravy. Leave the lamb to rest on a rack over the roasting pan in which it was cooked so that any meat juices drip into the pan. Spoon off any clear fat from top of the meat juices, leaving about a tablespoon of it for flavour. Put the pan on a medium heat and add two level tablespoons of plain flour to the meat juices. Stir to a paste and allow it to colour a little. Bit by bit, pour in the stock from any veg you have cooked, stirring all the time, until you have a smooth gravy of the consistency you want. I use a little bit of both light and dark soy sauces to season and colour the gravy, along with a good grind of black pepper and a little pinch of sugar. You can also leave out the sugar and add redcurrant or rowan jelly to taste. If there are any lumps just pass the gravy through a sieve before serving - the tendency for lumps will disappear as you get used to making it.

I worked in a professional kitchen for a while... something I notice the chef doing. Slice the onions really thinly, a small handful between the layers and they disappear when cooked. Use 1 Boursin cheese crumbled between the layers for a dauphinoise for 6-8. Season gently between each layer with salt and pepper. Float the cream over the top and shake down through the layers. Place in the oven with foil for part of the time and then remove for the remainder to brown nicely.

My mouth is literally watering as I’m reading this. Thank you for sharing - definitely going to try this.

What's the difference?

Creamed leeks are finely sliced and cooked in a cream sauce. Leeks in cream are usually either left whole if small, or baby leeks, or cut into even lengths if larger, then cooked in cream sauce.

Chips, they go with everything, including cake.

Roast is best with standard lamb, I have tossed them in oregano sometimes for a more Mediterranean flavour and served with peppers, courgettes etc.

Bisto lamb gravy granules with an added spoon of redcurrant jelly makes a faff free gravy

Plus one vote for IdaGlossop's recipe. I know it as crying leg of lamb.

Boulangere you get the crispy top like a hotpot and the herbs match perfectly with lamb - easy to prep and can even be cooked ahead of time and warmed through

Thanks all, I ran out of time a bit so did some roasties (which were really good) and, encouraged by people on here, made gravy - and it was OK - not brilliant as I'd managed to burn the meat juices so didn't have any to put in. But it was fine.