Rosemary Lamb Cooked on Potatoes Recipes

Rosemary Lamb Cooked on Potatoes Recipe

Ingredients :

1 x 1.5 kg


3 tbsp

2 tbsp



1.5 cups

lean leg lamb

cloves garlic

fresh rosemary sprigs

olive oil

leeks, sliced and washed

old potatoes, peeled and thinly sliced

beef stock

salt and freshly ground black pepper, to taste

Method :
  1. Remove any surplus fat from leg of lamb.

  2. Peel garlic, cut into slivers.

  3. Season surface of lamb with salt and pepper.

  4. With a sharp knife, make small incisions under the skin of the lamb.

  5. Insert a sliver of garlic and a small sprigs of rosemary into each.

  6. Heat oil in a heavy-based baking dish.

  7. Fry leeks until soft and translucent.

  8. Add potatoes to the leeks in the pan.

  9. Mix through remaining sprigs of rosemary.

  10. Pour over stock.

  11. Pour vegetables and stock into a baking dish.

  12. Place lamb on vegetable bed.

  13. Bake in a moderately hot oven 190C (375F) for 20 minutes.

  14. Lower heat to slow 150C (300F) and bake for a further 40 minutes for pink lamb, 1 hour for a medium cooked lamb.

  15. Serve sliced thickly with the vegetables.

Serves 4-6

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