Roasted Leg of Lamb with Potatoes (Italian Style)

Lamb has long been associated with springtime, and is served in Italy’s spring during Easter and Passover holidays.
Spiced Butterflied Chicken, Roasted Seasonal Vegies And Salmoriglio

Spiced Butterflied Chicken, Roasted Seasonal Vegies And Salmoriglio

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  • 4 cloves 4 garlic, crushed

  • 1v/4 1v/4 rosemary leaves, finely chopped

  • 3 3 anchovy fillets in oil, drained, finely chopped

  • 1 tbsp 1 finely grated lemon zest

  • 1/3 cup 1/3 extra virgin olive oil

  • 3 tsp 3 sea salt flakes

  • Freshly ground pepper, to season

  • 2 kg 2 leg of lamb, trimmed

  • 3 large 3 red onions, thickly sliced

  • 3 tsp 3 caramelised balsamic vinegar

  • 2 large 2 rosemary stems

  • 1.2 kg 1.2 désirée potatoes, peeled, cut into large wedges

  • Steamed green beans scattered with toasted flaked almonds, to serve


  • Preheat oven to 180°C fan-forced. Line a large roasting pan with baking paper. Combine garlic, rosemary, anchovies, lemon zest and half the oil in a bowl. Add 1 tsp sea salt flakes and season with pepper. Using a handheld blender, blitz the mixture until a rough paste forms.
  • Score lamb crossways at 1cm-wide intervals. Rub lamb with rosemary mixture. Lay onions onto the centre of prepared baking pan to make a bed for the lamb. Drizzle with balsamic vinegar. Top with rosemary stems. Place lamb onto rosemary. Roast the lamb for 20 minutes.
  • Toss potatoes with remaining sea salt flakes and remaining oil.
  • Reduce heat to 160°C fan-forced. Arrange potatoes around lamb, turning once during cooking. Roast for 1 hour 20 minutes (for medium lamb; see tip, left) or until cooked to your liking. Remove from oven, cover lamb with foil and rest for 10 minutes.
  • Serve lamb, onion and potatoes with steamed green beans scattered with toasted flaked almonds.

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Use a meat thermometer to determine doneness.
Lamb continues to cook while resting, so take it out of the oven when it reaches 3°C–6°C before your desired taste.

Medium–rare 60°C–65°C

Medium 65°C–70°C

Medium–well done 70°C

Well done 75°C

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