Roast leg of lamb with hasselback potatoes

Roast leg of lamb with hasselback potatoes recipe

4 ratings

This easy roast leg of lamb recipe is bursting with beautiful flavours thanks to a flavour-packed anchovy crust, made with anchovies, garlic and lemon juice. Paired with rosemary hasselback potatoes, it's a showstopping roast recipe that's sure to impress. See method

  • Serves 6
  • 20 mins to prepare, 1 hr 30 mins to cook
  • 501 calories / serving

Ingredients

    For the anchovy crust

    • 25g anchovy fillets in olive oil, drained
    • 31g bunch flat-leaf parsley
    • 1 lemon, juiced
    • 1 tbsp olive oil
    • 2 garlic cloves

    For the lamb

    • 2kg leg of lamb
    • 1kg white potatoes
    • 1 head of garlic, halved
    • 15g fresh rosemary
    • 3 tbsp olive oil
    • 1 lemon, long strips of zest removed with a vegetable peeler

Each serving contains

  • Energy

    2085kj
    501kcal
    25%
  • Fat

    35g 50%
  • Saturates

    14g 70%
  • Sugars

    1g 1%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 4.4g Protein 43g Fibre 0.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.
  2. Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb.
  3. Cut the potatoes in 2mm slices widthways, two thirds of the way through – don't cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.
  4. Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hr 15 mins. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.
  5. Remove from the oven and allow to rest for 10 mins. Carve the lamb and serve alongside the potatoes.

See more Lamb recipes

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