Lamb leg with lemony garlic potatoes and rosemary

This is such an easy home style preparation which takes very little effort to pull off. You just need to get your hands on some nice lamb. This meal was a bit of an Easter weekend treat for us, as a nice quality 2kg cut of lamb is pricey. But it does go a long way and you can repurpose the roast lamb into a curry or soup the next day.


2 – 3 kg Boneless Lamb leg

1 bulb garlic (about 6 cloves)

8-10 medium sized waxy potatoes (cut in half or thirds)

3 tablespoons olive oil

Juice of 1 lemon

1 large branch fresh Rosemary (about 1 tablespoon dry)

2 teaspoons sea salt

1/2 teaspoon black pepper


Preheat oven to 400C

Prepare lamb by rubbing it w 1 tablespoon olive oil. Use a paring knife to make multiple stabs into the flesh – c’mon people this is the best part!

Remove leaves from rosemary branch and stuff leaves into stab wounds in the lamb leg. Once all the holes have been stuffed with rosemary, salt entire leg with teaspoon of salt and some cracked pepper.

Place into baking pan and add potatoes around the lamb leg. Add remaining olive oil and salt massaging seasoning into potatoes.

Sprinkle garlic cloves around the potatoes and place pan into preheated oven.

Roast for 30 minutes then turn down oven to 350 while removing the pan from the oven and add 1/2 c – 3/4 c water to the pan to stop potatoes from sticking. Use a spatula to remove browned bits form pan and flip potatoes for even browning. Squeeze lemon juice over potatoes and return to oven for another 15 minutes.

At the end of the cooking time, remove pan from oven and cover pan with foil, allowing to cool for about 10 minutes.

Serve with a green salad and some fresh bread.

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