Roast Leg of Lamb with Potatoes



  • Lamb leg roast
  • 4 cloves garlic, sliced
  • Zest and juice of 1 lemon
  • 100ml olive oil
  • 2 tbsp coarsely chopped rosemary
  • 2 tbsp coarsely chopped oregano
  • 2 tsp dried oregano
  • 3 tsp sweet paprika
  • 4 potatoes, cut into halves


    1. Preheat oven to 180°C. Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 teaspoons paprika, 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.
    2. Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat for 4 minutes. Drain. Return potatoes to saucepan with remaining oil, paprika, lemon rind and 2 teaspoons sea salt. Toss to combine. Set aside.
    3. Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered, for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.
    4. Place potatoes on a platter. Thinly slice lamb and place on top. Spoon pan juices over. Serve.

    (This recipe was sourced and adapted from