A great new recipe for roasting a leg of lamb. This Italian-inspired lamb is cooked with the flavours of garlic, rosemary and Parma ham, while the potatoes are sliced thin and cooked in stock with the lamb to give real depth of flavour.
Maris Piper potatoes 2kg,
peeled and cut into 1cm slices
vegetable stock 500ml
Use a small knife to make deep incisions all over the meaty side of the lamb. Whizz the ham, garlic, zest and half the rosemary in a food processor. Push the mixture into the incisions, followed by the remaining rosemary, then rub the butter all over the joint and season well.
Season the potatoes, layer in a roasting tin and pour over the stock. Sit the lamb on top and roast for 15 mins at 230C/fan 210C/gas 8, then lower heat to 180C/fan 160C/gas 4 and cook for a further 1 hr 15 mins. Rest for 15 mins before carving.