Leg of lamb cooked with potatoes

  • serves 6
  • Easy

This recipe for leg of lamb cooked with potatoes is a really easy way to feed a crowd for Sunday lunch. The potatoes are cooked with the lamb, meaning a lot less time in the kitchen prepping.



  • leg of lamb 2.5kg
  • parma ham 6 slices
  • garlic 4 cloves
  • lemon 1, zested
  • rosemary 2 sprigs
  • butter 25g, softened
  • Maris Piper potatoes 2kg, peeled and cut into 1cm slices
  • vegetable stock fresh, made up to 500ml


  • butter 25g
  • olive oil 1 tbsp
  • red onions 4 small, peeled and sliced
  • plain flour 1 tbsp
  • red wine or port 250ml
  • lamb or beef stock fresh cube or concentrate, made up to 600ml
  • redcurrant jelly 1 tbsp


  • Step 1

    Heat the oven to 230c/fan 210c/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. whizz the parma ham, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well.

  • Step 2

    Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180c/fan 160c/gas 4 and continue to cook for a further 1 hour and 15 minutes.

  • Step 3

    While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, redcurrant jelly and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.