Leg of lamb cooked with potatoes

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• flitzhuhn

  10 August 2011

  flitzhuhn commented on this recipe

  absolutely delicious and easy too. I ended up with too much liquid in the potatoes but the flavours were great. Couldn't get hold of any redcurrant jelly so used cranberry instead, seemed to work. Will deffinitely make again.

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• Susie

  29 January 2012

  Susie rated this recipe

  

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• Susie

  29 January 2012

  Susie commented on this recipe

  Made this for friends and they enjoyed so much we had to make again, totally delicious. It may look like too many potatoes, but they taste so good cooked in the meat juices, there actually none left over. Highly recommend and great for a dinner party as its so easy to cook.

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• Gaz and Amber

  28 February 2012

  Gaz and Amber rated and commented on this recipe

  

  I think this is the best lamb ive ever had! The potatoes were amazing to, i thought the parma ham stuffing sounded a bit weird but it was really nice. I changed redcurrant jelly for mint sauce and that was lovely and I would use less onions in the gravy next time

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• miniminx

  05 April 2012

  miniminx commented on this recipe

  maybe a stupid question but has the red wine gravy got any alcohol content in it by the time it's cooked? i'm planning on making this for sunday lunch but have a toddler. if i'm being rational i think the alcohol would've burned off but can anyone confirm? thanks!

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• Nicola

  08 April 2012

  Nicola rated and commented on this recipe

  

  Delicious!

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• Krissy

  09 April 2012

  Krissy rated and commented on this recipe

  

  The lamb in this turned out to be gorgeous. I used the same cooking times but for a 2kg leg of lamb and it worked fine with a good mixture or rarer and more well done meat. The lamb was delicious and tender as well. Although the potatoes tasted lovely, they did fall apart and were quite mushy - I should have copied the above idea of putting it on a rack for the last half hour! I served with extra roasties, parsnips, sweet potatoes, spring greens, baby carrots & shelled peas - a lovely Easter lunch!

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• dragonma5306

  10 April 2012

  dragonma5306 rated and commented on this recipe

  

  This was easy and delicious, although stuffing the lamb was a little fiddly. You could really taste the stuffing, particularly the lemon. Potatoes were particularly nice. Followed the recipe exactly. With the leftovers I made lamb and potato pie (also fom this site) which was almost as delicious as the original meal and used up everything that was left!

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• crystaltips

  30 April 2012

  crystaltips rated and commented on this recipe

  

  Roast leg of lamb is a family favourite and this is now the favourite way to cook it. Managed this even in Cairo for friends - Yum yum. The gravy was knockout winner.

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• Mags Wallace

  13 May 2012

  Mags Wallace rated and commented on this recipe

  

  Did this for the family today and everyone loved it. Only slight criticism is that the potatoes under the lamb get quite mushy so if I make this again I will put the potatoes round the lamb but not underneath it. Very easy to make.

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• Snoopybum

  23 September 2012

  Snoopybum rated and commented on this recipe

  

  Had my mother in law visiting this weekend and decided to try out this recipe. Major success. Easy to follow and very tasty!

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• rocksteady

  27 September 2012

  rocksteady commented on this recipe

  Amazing, particularly the potatoes.

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• Sylv

  13 December 2012

  Sylv rated and commented on this recipe

  

  Loved this recipe. Easy to make and really tasty. I mixed port and red wine for the gravy and it was even better the day after warmed with the leftovers of lamb. Will definitely do this again!

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• gordy f

  20 December 2012

  gordy f commented on this recipe

  i marinated the lamb with the paste in the incisions for 24 hours before cooking it. The flavour was infused throughout the meat. Cooked it at the temperatures and for the time in the recipe. Meat was nice and pink and the potatoes were cooked nice and brown. If you cooked the meat straight out of the fridge and not at something near room temp I think it may turn out slightly underdone. Fantastic recipe - delicious

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• Sally kindle

  01 January 2013

  Sally kindle rated this recipe

  

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• andrea

  27 January 2013

  andrea commented on this recipe

  absolutely gorgeous!!! used pancetta as I had no Parma and everyone said it was the best lamb ever!! have been doing roasts for over 30 years and this is definitely the best lamb I've eaten. weighed only 2kg but done to perfection as per the recipe times, nice pinky bits and more well done bits - perfect.

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• andrea

  27 January 2013

  andrea commented on this recipe

  absolutely gorgeous!!! used pancetta as I had no Parma and everyone said it was the best lamb ever!! have been doing roasts for over 30 years and this is definitely the best lamb I've eaten. weighed only 2kg but done to perfection as per the recipe times, nice pinky bits and more well done bits - perfect.

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• QWERTREW

  27 January 2013

  QWERTREW commented on this recipe

  I was debating between trying out this recipe and the 7-hour lamb...and I must say i didn't regret my choice! The lamb was delicious, lovely brown with occasional tastes of the garlic and rosemary. The lemon wasn't as pronounced as the other 2 ingredients. In order to cut down the fat content I omitted the parma ham completely and used grapeseed oil instead of butter. One of the comments said there seemed to be too much broth and I agree. However it isn't a real bother as I transformed the leftover broth into gravy sans alcohol by using a touch of cornflour.

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• QWERTREW

  27 January 2013

  QWERTREW rated and commented on this recipe

  

  Opps sorry forgot to rate it

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• SB

  17 February 2013

  SB rated and commented on this recipe

  

  yummy, one of the nicest roast lamb recipes I've tried. non of the flavours overpowered the lamb and the potatoes were delicious!

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

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Ingredients

• 2½kg 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 beef stock
• 1 tbsp redcurrants jelly

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Difficulty and servings

Serves 6

Preparation and cooking times

2 hours

Ingredients

• 2½kg 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 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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