Leg of lamb cooked with potatoes

Name: Leg of lamb cooked with potatoes
Total time: 2 h
Yield: serves 6
Ingredients: 2.5kg leg of lamb; 6 slices parma ham; 4 cloves garlic; 1 lemon zested; 2 sprigs rosemary; 25g butter softened; 2kg Maris Piper potatoes peeled and cut into 1cm slices; fresh vegetable stock made up to 500ml; 25g butter; 1 tbsp olive oil; 4 small red onions peeled and sliced; 1 tbsp plain flour; 250ml red wine or port; fresh cube or concentrate lamb or beef stock made up to 600ml; 1 tbsp redcurrant jelly

Published: March 25, 2015 at 4:07 PM

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serves 6

Easy

Total time: 2 hrs

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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.

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Alternatives

Complete the dish

Try this recipe for leg of lamb with potatoes, then check out our perfect roast leg of lamb and slow-cooker leg of lamb.

Ingredients

Nutrition

2.5kg leg of lamb
6 slices parma ham
4 cloves garlic
1 lemon

zested
2 sprigs rosemary
25g butter

softened
2kg Maris Piper potatoes

peeled and cut into 1cm slices
fresh vegetable stock

made up to 500ml

gravy

25g butter
1 tbsp olive oil
4 small red onions

peeled and sliced
1 tbsp plain flour
250ml red wine or port
fresh cube or concentrate lamb or beef stock

made up to 600ml
1 tbsp redcurrant jelly

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

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.

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