Roast leg of lamb with hasselback potatoes recipe
This easy roast leg of lamb recipe is bursting with beautiful flavours thanks to a flavour-packed anchovy crust, made with anchovies, garlic and lemon juice. Paired with rosemary hasselback potatoes, it's a showstopping roast recipe that's sure to impress.
See method- Serves 6
- 20 mins to prepare, 1 hr 30 mins to cook
- 501 calories / serving
Ingredients
For the anchovy crust
- 25g anchovy fillets in olive oil, drained
- 31g bunch flat-leaf parsley
- 1 lemon, juiced
- 1 tbsp olive oil
- 2 garlic cloves
For the lamb
- 2kg leg of lamb
- 1kg white potatoes
- 1 head of garlic, halved
- 15g fresh rosemary
- 3 tbsp olive oil
- 1 lemon, long strips of zest removed with a vegetable peeler
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Shop ingredientsEach serving contains
- Energy
- 2085kJ 501.0kcal
- Fat
- 35g
- Saturates
- 14g
- Salt
- 1.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 4.4gProtein 43.0gFibre 0.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.
- Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb.
- Cut the potatoes in 2mm slices widthways, two thirds of the way through – don't cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.
- Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hr 15 mins. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.
- Remove from the oven and allow to rest for 10 mins. Carve the lamb and serve alongside the potatoes.
- See more Leg of lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
