Roast leg of lamb with hasselback potatoes recipe

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

Preheat the oven to gas 6, 200oC, fan 180oC. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.

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. 

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.

Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hour 15 minutes. 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.

Remove from the oven and allow to rest for 10 minutes. Carve the lamb and serve alongside the potatoes.

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 and view the full Food safety at home video

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  • Ingredients

  • For the anchovy crust

  • 25g (1oz) anchovy fillets in olive oil, drained
  • 1 x 31g bunch flat-leaf parsley
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • 2 cloves garlic
  • For the lamb

  • 2kg (4lb) leg of lamb
  • 1kg (2lb) white potatoes
  • 1 head of garlic, halved
  • 1/2 x 31g pack fresh rosemary
  • 3 tbsp olive oil
  • 1 lemon, long strips of zest removed with a vegetable peeler
  • salt and pepper
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  • Energy 2084kj 501kcal 25%
  • Fat 34.7g 50%
  • Saturates 13.9g 70%
  • Sugars 0.5g 1%
  • Salt 1.1g 19%

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

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