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Roast Lamb with Potatoes Recipe

British · Main course · 140 min total

A classic Sunday roast featuring tender, juicy lamb with crispy, golden potatoes, infused with garlic and rosemary.

Ingredients

• 2 kg bone-in leg of lamb
• 1 kg potatoes, peeled and cut into chunks
• 4 cloves garlic, sliced
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken or beef stock
• 2 tablespoons all-purpose flour

Instructions

1. Preheat oven to 200°C (400°F).
2. Make small incisions all over the lamb and insert garlic slices and rosemary leaves.
3. Rub lamb with 2 tablespoons olive oil, salt, and pepper. Place in a roasting pan.
4. Roast lamb for 30 minutes. Meanwhile, parboil potatoes in salted water for 10 minutes, then drain and shake to roughen edges.
5. Toss potatoes with remaining 1 tablespoon olive oil and a pinch of salt. Add to roasting pan around the lamb.
6. Reduce oven to 180°C (350°F) and continue roasting for 1 hour 30 minutes, or until lamb reaches 60°C (140°F) for medium-rare, basting occasionally.
7. Remove lamb and potatoes from pan; keep warm. Place roasting pan on stovetop over medium heat. Add stock and bring to a boil, scraping up browned bits.
8. Whisk flour with a little water to make a paste, then stir into pan juices. Simmer until thickened to make gravy. Season to taste.
9. Carve lamb and serve with potatoes and gravy.

Tips

• Let lamb rest for 15 minutes before carving for juicier meat.
• Add vegetables like carrots or parsnips to the roasting pan for a complete meal.
• For crispier potatoes, parboil with a teaspoon of baking soda.

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