Roast Lamb with Potatoes & Leeks
The Ultimate Roast Lamb Recipe
4 - 6
Serves
40 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Kathy Paterson
Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.
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High Iron
Low Fat
Low Sodium
Dairy Free
Ingredients
Lamb
1.5kg, boneless Quality Mark lamb leg
i
5 sprigs fresh rosemary
3 garlic cloves
thinly sliced
1kg red skinned potato
thinly sliced
1 medium-sized leek
well washed and thinly sliced
3 Tbsp olive oil
1 cup white wine
1/2 tsp salt and pepper
Herb and Vinegar Sauce
2 cups firmly packed flat-leaf parsley
1/4 cup capers
drained
2-3 anchovy fillets
2 garlic cloves
crushed
1 tsp Dijon mustard
2 Tbsp white wine vinegar
1/4 cup olive oil
To Serve
seasonal green vegetables
steamed
Method
To Make Sauce
To Roast Lamb
To Serve
1
Place the parsley, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor.
2
Process until the parsley is well chopped, then drizzle in the oil through the feed tube and season.
3
Place in a small bowl, cover and keep in the fridge until ready to use.
4
Preheat the oven to 200°C.
5
Grease a roasting dish.
Nutrition Information per Serving (544g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2620 kJ (626 kcal)
Protein
58.2g
Total Fat
27.2g
Saturated Fat
6.3g
Carbs
27.4g
Sugars
1.9g
Sodium
314mg
Iron*
6.5mg
* Percentage of recommended daily intake (Aust/NZ)
