Rosemary and Garlic Lamb Leg
Servings: 8 servings
Calories: 540kcal
This Rosemary and Garlic Lamb Leg recipe is easy to make at home, with melt-in-the-mouth meat and flavour-packed potatoes all made in the one pan!
Ingredients
POTATOES
- 8 all-purpose potatoes, peeled and cut into thick wedges
- 2 onions, peeled and cut into thick wedges
- 1 tbsp olive oil
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
LAMB
- 2.5 kg bone-in leg of lamb (can be substituted with lamb shoulder, see note 1)
- 2 tbsp sea salt flakes, plus extra to season (see note 2)
- 1 tsp freshly cracked black pepper
- 2 tbsp finely chopped garlic
- 2 rosemary sprigs, leaves picked, finely chopped
- 1 tbsp dried oregano
- 80 ml extra-virgin olive oil
- 500 ml chicken stock
- 1 large lemon, juiced, plus extra lemon wedges to serve
- 60 ml white wine (optional)
Instructions
- Preheat the oven – Preheat the oven to 170°C (350°F) (150°C/300°F fan-forced).
- Arrange the veggies in the pan – Place the potatoes and onion in the base of a large baking dish or roasting pan. Add the olive oil, salt and pepper. Toss to coat.
- Massage the marinade into the lamb – Place the lamb directly on top of the potatoes and onion. Sprinkle it with sea salt flakes and black pepper, then add the garlic, rosemary, oregano and olive oil. Use your hands to massage the marinade all over the lamb. It’s okay if some of it drips over the sides and onto the potatoes.
- Add the liquids – Pour the chicken stock, lemon juice and white wine (if using) into the dish around the lamb. Do not pour it directly on the lamb as it will wash the marinade off.
- Roast the lamb, covered – Cover with a lid – or baking (parchment) paper followed by a double layer of foil – and roast for 4½ hours. After this time, check that the lamb can easily be pulled apart with two forks. Be careful removing it from the oven as lots of juices will have pooled in the base of the pan. If the lamb isn’t yet tender, cover and continue cooking in 30-minute intervals until fork-tender.
- Finish off the lamb, uncovered – To finish the lamb, turn the heat up to 240°C (475°F) (220°C/425°F fan-forced). Baste the lamb with the pan juices and return the lamb and potatoes to the oven, uncovered, for 20 minutes, or until the lamb is golden brown. The juices in the base of the pan will keep the lamb moist. If you have found that most of the juices have been absorbed, add 125 ml (½ cup) of water.
- Rest – Rest the lamb for at least 10 minutes before serving, covered loosely with foil. If you'd like to make a gravy, see note 3.
- Serve – Serve the lamb with the potatoes and pan juices.
- Hint for browning potatoes – If you would like to brown the potatoes, remove the lamb from the baking dish, ladle out the juices (do not throw them away – use them to drizzle over the lamb or see the leftover instructions below) and set the lamb aside, partially covered with foil (the lamb will stay warm for up to an hour). Return the potatoes to the oven for an additional 20 minutes or until they are browned and caramelised to your liking.
Notes
Note 1 – Use a bone-in lamb leg or lamb shoulder that is 2.3–2.8 kg (5–6 lb).
Note 2 – At first glance this may seem like a lot of salt, but this amount is needed to season such a large cut of meat, and it also helps to form the crust. You’ll find you may even need to adjust and add more seasoning once the lamb is cooked. Please note the recipe uses sea salt flakes. If you are using regular salt, use half the quantity (use 1 tbsp of regular salt).
Note 3 – To make a gravy Once the lamb and potatoes are cooked, transfer them to a serving platter and skim off any excess fat from the pan juices. Place the roasting pan on the stovetop over low heat (if stovetop-safe), then stir through 2 tablespoons of plain (all-purpose) flour and cook for 1 minute. Gradually whisk in around 1–1½ cups (250–375 ml) of beef or chicken stock, scraping up all those lovely bits from the bottom of the pan. Simmer until the gravy has thickened to your liking, then season to taste. You can strain it before serving if you’d like a smooth gravy.
Make Ahead
Marinade – Prepare the lamb with its marinade up to a day ahead and keep it covered and refrigerated. The longer the lamb marinates, the deeper the flavours will be! Potatoes and onions – You can peel and cut your potatoes and onions a day in advance. Keep the onions refrigerated in an airtight container and the potatoes submerged in water in the refrigerator to prevent browning.Leftovers
Storing – Keep the leftover lamb and pan juices in an airtight container in the fridge for up to 3 days or freeze for up to 3 months (in individual portions for easy thawing). Thaw completely overnight in the fridge prior to reheating. Reheat the lamb in the oven, stovetop or microwave with a bit of the pan juices (or stock) to keep the lamb moist. Leftover lamb is amazing with pizza, pasta or wraps.Nutrition Facts
Rosemary and Garlic Lamb Leg
Amount per Serving
Calories
540
% Daily Value*
Fat
26
g
40
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
159
mg
53
%
Sodium
2752
mg
120
%
Potassium
1536
mg
44
%
Carbohydrates
21
g
7
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
51
g
102
%
Calcium
80
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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