Roast Lamb with Potatoes & Leeks
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Roast Lamb with Potatoes & Leeks

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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.
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4-6 with leftovers Serves 4-6 with leftovers
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 1.5kg Quality Mark boneless leg of lamb
  • 4-5 sprigs rosemary
  • 3 cloves garlic, thinly sliced
  • 1kg red potatoes, thickly sliced (about 2.5cm)
  • 3 medium-sized leeks, white and light green part only, well washed and thinly sliced
  • 3 tablespoons olive oil
  • ½-1 cup dry white wine

Herb and vinegar sauce

  • 2 cups firmly packed flat leaf parsley leaves
  • ¼ cup capers, drained
  • 2-3 anchovy fillets, drained of oil
  • 2 cloves garlic, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil


Herb and vinegar sauce

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.


Open the lamb out, flesh-side-up and season with salt and freshly ground black pepper. Place on 3-4 rosemary sprigs, then close up and tie with kitchen string to hold its shape. Using a sharp knife make small incisions in the fat of the lamb, about 5-7cm apart. Place a garlic slice and 2-3 rosemary leaves in each slit. Rub the lamb with oil and season. 

Line the base of a roasting dish with the potato and leeks. Place the lamb on top and pour in the white wine. Cover the roasting dish with a lid of baking paper and foil. 

Place in the oven and roast for 30 minutes. Lower the oven temperature to 180°C, remove the foil and baking paper lid and baste the lamb with its cooking juices. Cover the roasting dish with the lid of baking paper and foil and continue to roast the lamb for a further 1 hour. You may need to turn on the grill and brown the lamb once cooked.

Remove lamb from the oven, cover and leave to rest for 10 minutes in a warm place. Carve the lamb and serve with the leeks and potatoes and the herb and vinegar sauce. A bowl of steamed green vegetables will complete the meal.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 544g
Energy kJ (kcal) 2620 (626)
Protein (g) 58.2
Fat (g) 27.2
Saturated (g) 6.3
Carbohydrate (g) 27.4
Sugars (g) 1.9
Sodium (mg) 314
Iron (mg) 6.5
Zinc (mg) 8.9
Vitamin B12 (ug) 5.0
Selenium (ug) 10.9
  • Basting the lamb will keep it moist during roasting.
  • Ask your butcher to leave the lamb shank intact when boning out the leg of lamb. It makes for a great presentation of the lamb once roasted.
  • Lamb, leeks, potatoes and rosemary are a wonderful combination of flavours. 
  • The hint of garlic is magic.

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