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Roast leg of lamb with garlic & lemon potatoes
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2kg whole leg of lamb
10 cloves garlic
2 unwaxed lemons, juice
1.5kg King Edward potatoes, scrubbed
4 tbsp olive oil
4 sprigs thyme
4 sprigs oregano
300ml vegetable stock, hot
1. Preheat the oven to 180°C, gas mark 4. Using the point of a sharp knife, score the fat of the lamb all over with diagonal criss-cross lines. Peel and slice 2 of the garlic cloves. Make slits in the lamb along the scored lines and press the garlic slices into them. Sprinkle the lamb with the juice of ½ a lemon and season.
2. Thickly slice the unpeeled potatoes and spread over a large roasting tin. Drizzle with the olive oil and toss together to coat. Scatter over the remaining unpeeled garlic cloves with the herb sprigs, then season. Place the lamb on top of the potatoes.
3. Roast for 1 hour, then squeeze the juice from the remaining 1½ lemons and pour it over the potatoes, together with the stock. Continue to roast for a further 30-40 minutes, adding more stock if it starts to dry out.
4. Transfer the lamb to a serving platter, cover tightly with foil and leave to rest for 15 minutes. Transfer the potatoes and pan juices to a warm dish and keep warm in the oven. Carve the lamb into thick slices. Serve with the potatoes, making sure each person gets a clove of garlic to enjoy with the lamb.
Cook’s tip Grate the zest from the lemons before squeezing the juice, then use it to toss into your accompanying vegetables.
Typical values per serving:
This recipe was first published in April 2021.