Greek-style roast lamb with potatoes

Prep 0 h : 15 m
Cook 2 h : 0 m


  • 2 tbsp olive oil

    1kg baby new potatoes

    2kg lamb leg

    2 sprigs fresh rosemary, chopped coarsely

    2 tbsp finely chopped fresh flat-leaf parsley

    2 tbsp finely chopped fresh oregano

    3 cloves garlic, crushed

    1 tbsp finely grated lemon rind

    2 tbsp lemon juice

    125ml beef stock


  • Heat half the oil in a large frying pan; cook potatoes until browned.

    Transfer to a heavy-bottomed large saucepan.

    Make small cuts in lamb at 2.5cm (1-inch) intervals; press rosemary into cuts.

    Combine remaining oil, parsley, oregano, garlic, rind and juice in a bowl; rub mixture over lamb, season.

    Cook lamb in same heated pan until browned all over.

    Place lamb on top of potatoes; add stock.

    Cook, covered, on low, for about 4 hours.

    Remove lamb and potatoes; cover lamb, stand for 10 mins before slicing.

    Serve lamb with potatoes and sauce.