Roast Leg of Lamb with Garlic, Rosemary & Crispy Potatoes
A leg of lamb studded with garlic and rosemary and rubbed with herbs, roasted until just pink. Served carved on a board with crispy roast potatoes, glazed carrots and mint sauce.
2 hrs 15 mins
Getting Somewhere
Serves 8
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Nutrition per serving
640
Calories
46g
Protein
36g
Carbs
34g
Fat
Ingredients
- 1 leg of lamb, about 2–2.5kg (bone-in or boneless and tied)
- 6 garlic cloves, 3 sliced and 3 crushed
- 3 sprigs rosemary, plus 1 tablespoon chopped
- 1 tablespoon fresh thyme leaves
- 3 tablespoons olive oil
- Zest of 1 lemon
- Salt and black pepper
- 1.5kg floury potatoes (Maris Piper or Russet), peeled and cut into chunks
- 4 tablespoons duck fat or olive oil
- 6 carrots, sliced
- 1 tablespoon butter or oil, and a handful of chopped parsley
- Mint sauce and the pan juices
How to make it
1. Prepare the lamb Take the lamb out of the fridge an hour before cooking. Heat the oven to 220°C (425°F). Make small deep slits all over the leg and push a sliver of garlic and a few rosemary needles into each. Mix the crushed garlic, chopped rosemary, thyme, oil and lemon zest with a big pinch of salt and pepper and rub it all over.
2. Roast Put the lamb in a roasting tin and roast for 20 minutes, then turn the oven down to 180°C (350°F). Allow about 15 minutes per 500g after that for pink, or until the thickest part reaches 57°C (135°F). Rest under foil for 20–30 minutes.
3. Potatoes While the lamb roasts, parboil the potatoes in salted water for 8 minutes. Drain, shake in the colander to rough up the edges and let them steam dry. Heat the fat in a roasting tray in the oven, add the potatoes, turn to coat and roast for about an hour, turning once, until deep golden and crisp. They can go up to 220°C once the lamb comes out.
4. Carrots Simmer the carrots for 6–8 minutes until tender. Drain and toss with butter or oil, salt and parsley.
5. Carve and serve Carve the lamb into thick slices on a board and serve with the potatoes, carrots, mint sauce and the pan juices.
Good to know
- The resting time is not optional. It keeps the juices in the meat
- Leftover lamb is perfect in gyros or a shepherd's pie
Cooking ability level
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