Save to your scrapbook
Roast lamb with potatoes & thyme
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Roasting everything together gives extra flavour to the dish.
2.4kg Waitrose New Zealand Whole Lamb Leg
750g new potatoes
1 bulb garlic, unpeeled cloves roughly separated
1 red onion, peeled and cut into 8 wedges
2 leeks, cut into 4cm lengths
½ x 20g pack thyme
250ml chicken stock
1 tbsp Cooks' Ingredients Sundried Tomato Paste
20 cherry tomatoes on the vine
1. Preheat the oven to 220°C, gas mark 7. Place the lamb in a large roasting tin and roast for 30 minutes. Drain off as much of the fat from the tin as possible.
2. Add the potatoes, garlic, onion and leeks to the tin and scatter over the thyme. Roast for 10 minutes then stir together the chicken stock and tomato paste and pour into the tin. Cover tightly with foil, reduce the oven to 180°C, gas mark 4 and cook for a further 1 hour 5 minutes until the lamb and veg are tender.
3. Lift the lamb onto a carving board, cover with foil and a tea towel and leave to rest. Add the tomatoes to the tin, baste with the pan juices and roast for 10–15 minutes until the tomatoes are cooked through but still holding their shape.
4. Carve the lamb and serve with the roasted vegetables and pan juices.
Typical values per serving:
allowing for leftovers
This recipe was first published in February 2016.