Delicious pink lamb marinated in garlic, rosemary, lemon, olive, salt and pepper. Served with crispy roast potatoes and sweet honey parsnips.
Prep 30 minutes
Cooking time 1 hour 25 minutes
Leg of lamb on the bone (2kg)
King Edwards potatoes
5 rosemary sprigs
Zest of 1 lemon
5 cloves of garlic
1 tablespoon honey
Salt and Pepper to season
Mint sauce and/or gravy
- Remove the lamb from the fridge 1 hour before you intend to cook it.
- Preheat the oven to 200ºC/400ºC/gas 6 and place a baking tray, with two tablespoons of goose fat or olive oil, on the second wire rack.
- Start by peeling the potatoes and cutting in half, place them in a pan of cold water and bring to the boil. Cook them until they are nice and tender.
- While the potatoes are boiling, mix together 2 of the garlic cloves (crushed), 2 tablespoons olive oil, 3 sprigs of rosemary (chopped) and the lemon zest. Season the lamb leg with salt and pepper and then rub the marinade over the lamb, ensuring all the meat is covered. Place the lamb on the wire rack at the top of the oven, above the baking tray.
- Drain the potatoes of water and then give them a good old shake in the pan so the outsides become fluffy. Put the potatoes in the pre-heated baking tray with the left over rosemary and garlic cloves, and toss until all the potatoes are covered with oil.
- I cook my lamb for 1 hour 15 minutes, which will give you a nice pink centre. Alternatively if you like your lamb a little more well done, cook it for 1 hour 30 minutes.
- Once the lamb has been in for 30 minutes peel the parsnips and chop into thin strips. Toss them in a baking tray with two tablespoons of olive oil, a tablespoon of honey and some salt and pepper to taste. Pop them at the bottom of the oven, turning once or twice throughout cooking.
- When the lamb is cooked let it rest on a tray for 10 minutes with foil loosely wrapped around it.
- In the meantime get your gravy heated up and mint sauce out the fridge.
- Serve the potatoes and parsnips in a covered dish and put the lamb on the table to carve.
Tips: Add some carrots to the parsnips or cook up some seasonal greens to serve with the lamb.