Leg of lamb cooked with potatoes

Recipe uploaded by

olive magazine

12 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 230C/fan 210C/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. Whizz the Parma ham, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well.
2. Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180C/fan 160C/gas 4 and continue to cook for a further 1 hour and 15 minutes.
3. While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, redcurrant jelly and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.

739 kcalories, protein 69.4g, carbohydrate 15.9g, fat 43.2 g, saturated fat 21.3g, fibre 1.9g, salt 1.71 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/3940/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2½ kg leg of lamb
• 6 slices Parma ham
• 4 garlic cloves
• lemon , zested
• 2 sprigs rosemary
• 25g butter , softened
• 2kg maris piper potatoes , peeled and cut into 1cm slices
• 500 ml vegetable stock

GRAVY

• 25g butter
• 1 tbsp olive oil
• 4 small red onions , peeled and sliced
• 1 tbsp plain flour
• 250ml red wine or port
• 600ml lamb or beef stock
• 1 tbsp redcurrants jelly

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

2 hours

Ingredients

• 2½ kg leg of lamb
• 6 slices Parma ham
• 4 garlic cloves
• lemon , zested
• 2 sprigs rosemary
• 25g butter , softened
• 2kg maris piper potatoes , peeled and cut into 1cm slices
• 500 ml vegetable stock

GRAVY

• 25g butter
• 1 tbsp olive oil
• 4 small red onions , peeled and sliced
• 1 tbsp plain flour
• 250ml red wine or port
• 600ml lamb or beef stock
• 1 tbsp redcurrants jelly

739 kcalories, protein 69.4g, carbohydrate 15.9g, fat 43.2 g, saturated fat 21.3g, fibre 1.9g, salt 1.71 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk