Roast Lamb with Potatoes & Leeks
The Ultimate Roast Lamb Recipe
4 - 6
1 hrs 30 mins
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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Special Occasion & Entertaining,
National Lamb Day,
1.5kg, boneless Quality Mark lamb leg
5 sprigs fresh rosemary
3, thinly sliced garlic cloves
1kg, thinly sliced red skinned potato
medium-sized, well washed and thinly sliced leek
3 tbsp olive oil
1 cup white wine
Herb and vinegar sauce
2 cups, firmly packed flat-leaf parsley
1/4 cup, drained capers
2-3 fillets, drained of oil anchovies
2, crushed garlic cloves
1 tsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup olive oil
To Make Sauce
To Roast Lamb
Place the parsley, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor.
Process until the parsley is well chopped, then drizzle in the oil through the feed tube and season.
Place in a small bowl, cover and keep in the fridge until ready to use.
Preheat the oven to 200°C.
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 info
* Percentage of recommended daily intake (Aust/NZ)