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Roast Leg of Lamb with Potatoes & Leeks

 

Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.

Serves: 4-6 

Ingredients

Lamb

  • 1.5-2kg bone-in leg of lamb
  • 4-5 sprigs rosemary
  • 3 cloves garlic, thinly sliced
  • 1kg red potatoes, thickly sliced (about 2.5cm)
  • 3 medium-sized leeks, white and light green part only, well washed and thinly sliced
  • 3 tablespoons olive oil
  • ½-1 cup dry white wine

Herb and vinegar sauce

  • 2 cups firmly packed flat leaf parsley leaves
  • ¼ cup capers, drained
  • 2-3 anchovy fillets, drained of oil
  • 2 cloves garlic, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil

Method

Herb and vinegar sauce

Place the parsley, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor. Process until the parsley is well chopped, then drizzle in the oil through the feed tube and season. Place in a small bowl, cover and keep in the fridge until ready to use.

Preheat the oven to 400F. Grease a roasting dish.
 

Lamb

Season the lamb with salt and freshly ground black pepper. Using a sharp knife make some small incisions in the fat of the lamb, about 5-7cm apart. Place a garlic slice and 2-3 rosemary leaves in each slit. Rub the lamb all over with oil and season. 

Line the base of a roasting dish with the potato and leeks. Place the lamb on top and pour in the white wine. Cover the roasting dish with a lid of baking paper and foil.
Place into oven and roast for 30 mins, remove the foil lid and baste the lamb with it's cooking juices. Cover it back up and continue to roast until it reaches an internal temperature of 135 degrees F for medium, about 1 more hour, or until desired doneness. Let rest 15 minutes before slicing.

Remove lamb from the oven, cover and leave to rest for 10 minutes in a warm place. Carve the lamb and serve with the leeks and potatoes and the herb and vinegar sauce. 
Make this at home! Shop Te Mana Lamb Short-Cut Lamb Leg