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Laura Calder

Herb Crusted Lamb Leg With Potatoes


Serves 6 to 8

Ingredients

  • 2¼ kg legs of lamb
  • 3 cloves garlic peeled and sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons lemon juice
  • 60 ml olive oil plus a little more for the potatoes
  • Handfuls of herbes de provence
  • 1 kg potato sliced about the width of your little finger
  • 125 ml veal stock or beef stock

Method

  1. Several hours before cooking the lamb, make slits all over it with the tip of a sharp knife and slide a sliver of garlic into each slit as you go.
  2. Stir together the salt, pepper, lemon juice, and olive oil.
  3. Now, pat the herbs all over the meat to cover completely.
  4. Cover and leave to marinate for several hours in the refrigerator.
  5. Let come to room temperature about an hour before roasting.
  6. Heat the oven to 450ºF/230ºC with the top cooking rack mid-way, and another rack beneath it two notches.
  7. Toss the potatoes on a baking sheet (with sides) or roasting pan with a little olive oil, and season with salt and pepper.
  8. Pour over the stock.
  9. Put the potatoes on the lower oven rack and the lamb roast directly on the rack above it, so that drippings will fall through directly onto the potatoes.
  10. Roast the lamb 20 minutes, then lower the heat to 400ºF/200ºC and continue roasting 40 minutes to an hour, depending on how well you like meat done.
  11. Pour a little more stock or water in on the potatoes if they look dry at half-time.
  12. They are done when they are soft and nicely caramelised, glossy and sticky.
  13. Rest the meat 10 minutes before carving.
  14. Serve with the potatoes.
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What do you think?

 
  • Jill81
    March 2010

    Sounds delicously good but not sure what herbs of de provence are, can u help.

    • T
      April 2011

      You can buy Herbes de Provence already in it's mix at the grocery store with the other herbs. It's a mix of savoury, fennel, thyme, and basil. The american mix includes lavendar.

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