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Nan's 'long-distance' roast lamb recipe

Nan's 'long-distance' roast lamb recipe

19 ratings

How to do Sunday lunch in times like these? Nan’s got the answer – a video call lamb cook-along where she finally shares the secret to her perfect roast. Now everyone can still enjoy her rosemary and garlic lamb with extra-crispy potatoes. And while it might not be the same as being there in person, it’s the next best thing. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 529 calories / serving

Ingredients

  • 2kg lamb whole leg joint
  • 1 garlic bulb, cloves separated
  • 20g rosemary, leaves picked and finely chopped
  • 20g thyme, leaves picked
  • 6 anchovy fillets in olive oil, drained and finely chopped
  • 3 tbsp olive oil
  • 750g baby potatoes, halved if large

For the gravy

  • 3 tbsp plain flour
  • 150ml dry white wine
  • 1 chicken stock cube, made up to 300ml

Each serving contains

  • Energy

    2205kj
    529kcal
    26%
  • Fat

    32g 45%
  • Saturates

    14g 71%
  • Sugars

    2g 2%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 10.3g Protein 47.3g Fibre 1.5g

Method

  1. Remove the lamb from the fridge 1 hour before you’re ready to roast and place on a large, shallow roasting tray to bring to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop 3 garlic cloves and mix with the rosemary, thyme, anchovy fillets, 2 tbsp of olive oil and seasoning until well combined.
  2. Cut multiple 1cm deep incisions into the lamb, then massage in the herb mix until evenly coated. 
  3. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through. Add the potatoes, 6 garlic cloves (skin on), shallots and remaining oil to the roasting tray. Season and toss until well combined. 
  4. Roast for 1 hour 15 mins for pink lamb or 1 hour 30 mins for more well done, tossing the potatoes, garlic and shallots halfway through. Tightly cover the lamb with foil and leave to rest for 15 mins. 
  5. Spoon the potatoes, shallots and garlic into a heatproof bowl and toss through the remaining rosemary and thyme. 
  6. For the gravy, scrape any juices from the roasting tray into a small saucepan. Add the flour, whisk until smooth, then place over a medium heat and simmer for 2 mins. Gradually whisk in the white wine and chicken stock and simmer for 5 mins. Whisk through any resting juices from the lamb. Pass through a sieve set over a jug.  
  7. Carve the lamb and serve with the rosemary potatoes, shallots and garlic and gravy.

Leftovers: Got leftover roast lamb? Turn it into a comforting lamb ragu or follow our step-by-step recipe for lamb croquettes.

Little help: If you can't get hold of baby potatoes, just cut large potatoes into chunks. Shallots can be replaced by white onions and you can mix up the herbs in the marinade to whatever you have on hand – dried herbs will also work, just use less.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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