Roast lamb with potatoes and leeks
The best winter lamb recipe
4 - 6
Serves
40 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Lamb
1.2kg, boneless Quality Mark lamb leg
i
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
To Roast Lamb
To Serve
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.
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
Carbs
27.9g
Dietary Fibre
5.7g
Sodium
523mg
Iron
6.1mg
Zinc
7.3mg
Vitamin B12
2.9µg
