Cook and Scale
Roast Leg of Lamb
8 servings · 125 min total
A garlic-and-rosemary studded leg of lamb roasted over lemony potatoes to blushing pink. A festive centrepiece worth gathering for.
Ingredients
- 2¼ kg leg of lamb
- 6 garlic, slivered
- 3 tbsp fresh rosemary, chopped
- 4 tbsp olive oil
- 2 lemon, juiced
- 1 tbsp dried oregano
- 1 kg potato, quartered
- 3 dl chicken stock
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Stud the lamb with garlic — Heat the oven to 200°C. Make small cuts all over the lamb and push in the garlic slivers and some rosemary.
- 2.
Rub the lamb with herbs — Rub the lamb with 3 tbsp oil, lemon juice, oregano, the rest of the rosemary, salt, and pepper.
- 3.
Add potatoes and stock — Toss the potatoes in the remaining oil and scatter around the lamb. Pour in the stock.
- 4.
Roast and rest the lamb — Roast for 105 minutes for pink lamb, turning the potatoes once. Rest the lamb for 15 minutes, then carve and serve with the potatoes.