Leg of lamb cooked with potatoes

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olive magazine

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1. Video tutorial: Preparing a leg of lamb

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

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Results 1-20

• honeybee

  05 November 2007

  honeybee rated and commented on this recipe

  

  Gorgeous - potatoes really turned out well. Didn't have parma ham - used pepperoni!

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• john bull

  24 December 2007

  john bull commented on this recipe

  i am going to supstitute pastrami instead of parmer ham, will let you know how it turns out.

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• Adri

  29 December 2007

  Adri commented on this recipe

  Comfort food! It was delicious.

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• Nick

  31 December 2007

  Nick rated this recipe

  

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• Kim

  01 January 2008

  Kim commented on this recipe

  Decided to cook this on Christmas Day - lovely alternative to turkey which everyone enjoyed.

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• sash

  24 January 2008

  sash commented on this recipe

  not nice at all. i will never cook this again .

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• sash

  24 January 2008

  sash rated this recipe

  

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• Lou's Recipe

  04 March 2008

  Lou's Recipe rated and commented on this recipe

  

  Went down really well. Lovely recipe.

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• Jayzee

  06 March 2008

  Jayzee commented on this recipe

  Is a staple in my recipe book! Did this on mothers day for my Ma with the garlice mash potato bake, prepared everything the night before and you could distinguish every flavour, it was so tender and utterly yummy! Every time i cook a Lamb roast, this is it for me! Must try : )

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• Sarah G

  28 March 2008

  Sarah G rated and commented on this recipe

  

  Made this on Easter Sunday and it was beautiful. Love the idea of roasting thr meat on top of the potatoes, they tasted delicious and it is so much easier than a normal roast. The lamb was so tender cooked this way. Will definitely cook this again.

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• Sarah

  28 March 2008

  Sarah commented on this recipe

  Really tasty and tender - my boyfriend loved it. Easy to prepare and serve

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• DENISE

  12 April 2008

  DENISE commented on this recipe

  MADE THIS FOR THE IN-LAWS ON EASTER SUNDAY... WAS A BIT UNSURE ABOUT POTATOES BEING IN THE OVEN FOR SUCH A LONG TIME BUT EVERYTHING WAS PERFECT... WILL DO THIS ONE AGAIN

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• Emma

  07 September 2008

  Emma rated and commented on this recipe

  

  One of those fantastic recipes - really easy with great results. Next time I will try it with a larger leg of lamb so that it's still pink in the middle.

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• cinta

  15 September 2008

  cinta commented on this recipe

  My husband would eat lamb every Sunday so I wanted to do it differently. This was gorgeous. My 3 year old doesn't really like potatoes but she loved these ones and the red wine gravy was really tasty. I will definitely be doing this one again. J Mussett

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• Medwaymatt

  19 January 2009

  Medwaymatt rated and commented on this recipe

  

  Absolutely superb, would definitely do this again.

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• peejay13

  12 April 2009

  peejay13 rated and commented on this recipe

  

  Loved it. Like my lamb quite well done so adjusted the time a bit. Also lifted the lamb onto a rack for the last half hour to let the potatoes crisp up a bit as I found only the ones round the outside did otherwise. These are just tweaks though. The recipe was simple, the food really really flavoursome. Seriously the best lamb recipe I have tried.

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• glyni

  13 April 2009

  glyni rated and commented on this recipe

  

  I made this for Easter Sunday lunch yesterday. I used a deboned leg of lamb, followed the recipe exactly and it was absolutely delicious. The potatoes were a great success too. Will be added to my repertoire of favourites.

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• KayDeeTee

  20 April 2009

  KayDeeTee rated and commented on this recipe

  

  This was great on easter day. I used panchetta instead of the ham and blended the butter into the herb mixture instead of putting it on seperatly.

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• milkmaid

  08 May 2009

  milkmaid commented on this recipe

  Always keen on trying something new but easy whenever I have friends over for lunch - this was easy and tasty!

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• RibEyeGuy

  23 July 2009

  RibEyeGuy commented on this recipe

  Best lamb I've ever tasted. That was the response of everybody who ate it too! Slightly overdid the rosemary but that was my fault. Thanks for the suggestion about putting the lamb on a rack for the last half hour- ace idea.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

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

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