Leg of lamb cooked with potatoes

Recipe uploaded by

olive magazine

6 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

• honeybee

  05 November 2007

  honeybee rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Adri

  29 December 2007

  Adri commented on this recipe

  Comfort food! It was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nick

  31 December 2007

  Nick rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kim

  01 January 2008

  Kim commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sash

  24 January 2008

  sash commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sash

  24 January 2008

  sash rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou's Recipe

  04 March 2008

  Lou's Recipe rated and commented on this recipe

  

  Went down really well. Lovely recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 : )

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  28 March 2008

  Sarah commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, 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

Filter search

Recipes All this site The web

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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin 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

Preperation 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

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.