Roast Leg of Lamb with Garlic and Lemon Potatoes

Roast Leg of Lamb with Garlic and Lemon Potatoes

Preparation time: 25 mins

Cooking time: 90 – 100 mins

Serves: 6-8


2kg Leg of New Zealand lamb

10 cloves garlic

1.5kg Piper potatoes

4 tbsp olive oil

4 sprigs thyme

4 sprigs oregano

300ml hot vegetable stock

Juice of 2 lemons

Preparation and Cooking instructions

1. Preheat oven to 180°C, gas mark 4. Score the lamb with diagonal criss-cross lines. Peel and slice 2 cloves of garlic, make slits along the scored lines, and push in the garlic slices. Sprinkle the lamb with the juice of half a lemon and season.

2. Slice the unpeeled potatoes thickly, add to a large roasting tin and toss them in the olive oil. Scatter with the remaining unpeeled garlic cloves, herbs and season.

3. Place the lamb on top and roast for 1 hour, then pour the remaining lemon juice and hot stock over the potatoes. Roast for another 30-40 minutes, adding more stock if it starts to dry out.

4. Remove the lamb and let it rest, covered with foil, for 15 minutes. Thickly slice the lamb and serve with the potatoes, roasted garlic cloves and pan juices.

The lamb is matured to enhance the tenderness and flavor

Nutrition: 401kcals/0.6g carbohydrate/0.3g sugars/28.1g fat/10.9g saturated fat/0.5g salt per serving

Wine Recommendation

Waitrose Chianti Classico, Barone Ricasoli 2007, Tuscany, Italy.

Chianti is a wonderful partner to roast lamb, and in this instance the citrus notes in the accompanying potato make it an especially good match. It is full bodied with a soft, velvety texture- perfect with a juicy roast. It demonstrates the finesse and grace of the Sangiovese grape, with plenty of body to hold its own against the textures and flavors here.

© Waitrose