Roast lamb with potatoes and leeks

The best winter lamb recipe

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Serves

4 - 6

Prep Time

40 mins

Cook Time

1 hr 30 mins

Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.

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Kathy Paterson
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Ingredients

Lamb
  • 1.2kg, boneless Quality Mark lamb legi

  • 5 sprigs fresh rosemary

  • 3 garlic cloves

    thinly sliced
  • 1kg red skinned potatoes

    thinly sliced
  • 1 medium-sized leek

    well washed and thinly sliced
  • 3 Tbsp olive oil

  • 1 cup white wine

  • 1/2 tsp salt and pepper

Herb and Vinegar Sauce
  • 2 cups firmly packed flat-leaf parsley

  • 1/4 cup capers

    drained
  • 2-3 anchovy fillets

  • 2 garlic cloves

    crushed
  • 1 tsp Dijon mustard

  • 2 Tbsp white wine vinegar

  • 1/4 cup olive oil

To Serve
  • seasonal green vegetables

    steamed

Method

To Make Sauce
1

Place the parsley, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor.

2

Process until the parsley is well chopped, then drizzle in the oil through the feed tube and season.

3

Place in a small bowl, cover and keep in the fridge until ready to use.

4

Preheat the oven to 200°C.

5

Grease a roasting dish.

To Roast Lamb
1

Open the lamb out, flesh-side-up and season with salt and freshly ground black pepper.

2

Place on 3-4 rosemary sprigs, then close up and tie with kitchen string to hold its shape.

3

Using a sharp knife make small incisions in the fat of the lamb, about 5-7cm apart.

4

Place a garlic slice and 2-3 rosemary leaves in each slit.

5

Rub the lamb with oil and season.

6

Line the base of a roasting dish with the potato and leeks.

7

Place the lamb on top and pour in the white wine.

8

Cover the roasting dish with a lid of baking paper and foil.

9

Place in the oven and roast for 30 minutes.

10

Lower the oven temperature to 180°C, remove the foil and baking paper lid and baste the lamb with its cooking juices.

11

Cover the roasting dish with the lid of baking paper and foil and continue to roast the lamb for a further 1 hour.

12

You may need to turn on the grill and brown the lamb once cooked.

To Serve
1

Remove lamb from the oven, cover and leave to rest for 10 minutes in a warm place. Carve the lamb and serve with the leeks and potatoes and the herb and vinegar sauce. A bowl of steamed green vegetables will complete the meal.

Nutrition Information per Serving (499g)

This nutrition analysis is based on 6 serves.

Energy
2479kJ (593 kcal)
Protein
48.0g
Total Fat
27.7g
Saturated Fat
6.0g
Carbohydrate
27.9g
Dietary Fibre
5.7g
Sodium
523mg
Iron
6.1mg
Zinc
7.3mg
Vitamin B12
2.9µg