One-pan lamb with hasselback potatoes served on a wooden platter

One-pan lamb with hasselback potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 2 hrs Plus resting

Easy

Serves 6-8

Enhance the flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits

Nutrition and extra info

  • Lamb only
  • Gluten-free

Nutrition: Per serving (8)

  • kcal525
  • fat24g
  • saturates9g
  • carbs35g
  • sugars2g
  • fibre4g
  • protein41g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 leg of lamb, about 2kg
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 garlic bulbs
  • 15 sprigs rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 15 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1.7kg medium-sized potatoes (Maris Piper work well), unpeeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 14 bay leaves
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Use a small, sharp knife to make at least 30 small, deep, incisions all over the lamb. Halve the garlic bulbs, so at the top the cloves fall away and at the bottom, they remain attached. Peel and slice the tops that have fallen away and keep the other halves for later. Use your fingers to push the slices into each slit. Next, pull off small sprigs of rosemary and thyme, keeping the stalks on, and poke them into the slits, too. Can be done a day ahead, then cover the lamb and chill. Remove from the fridge 1 hr before roasting.

  2. Heat oven to 210C/190C fan/gas 7. Sit each potato between the handles of two wooden spoons and cut widthways at 3mm intervals – the spoon handles will stop you slicing all the way through. Slot a bay leaf into the middle slit of each potato. Tip the potatoes into a large roasting tin with the halved garlic bulb and the rest of the rosemary and thyme. Drizzle with half the oil and season, then toss to coat and turn the potatoes so they’re all cut-side up. Nestle the lamb in the middle of the tin, pushing the potatoes to the outside, then rub the lamb with the rest of the oil and the lemon juice and season generously. 

  3. Roast for 1 hr 30 mins, basting the potatoes and shaking the tin occasionally, until the lamb is dark brown and the potatoes are crisp and golden. The lamb will be pink in the middle but cooked. For rare, cook for 10 mins less, and for well done, 15 mins more. Remove the lamb from the tin and leave to rest for 15 mins, putting the potatoes back in the oven if you need to. Serve drizzled with our green olive & herb dressing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrsliz's picture
mrsliz
11th Apr, 2019
5.05
I made this on Mother's Day and it was a big hit with everyone. I cooked it for 15 minutes longer than suggested as there was a couple of people at dinner who prefer their meat well done. Despite that, the lamb was still tender, soft and delicious. I didn't do the hasselback potatoes and just went for traditional roast to please the unadventurous, however, I will make it again and do them next time!
catie74
5th Apr, 2019
We enjoyed this as a weekend family meal served with ratatouille
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?