Leg of Lamb with Rosemary Potatoes

Total time: 1hr 30m
Preparation Time: 40m

For 6 people

Nutritional Information

Contains 731 Kcal, 45g Protein, 31g Carbohydrates, 47g Fat


  • Marinating and cooking the meat
  • 2 tbsp. olive oil
  • 4 tbsp. red wine
  • a little pepper
  • 1 tbsp. coarse-grain mustard
  • 2 garlic cloves, pressed
  • 1 leg of lamb (ca. 2 1/2 kg, Pro Montagna), mit dem Knochen
  • 2 tbsp. oil to fry
  • 2 tsp. salt
  • Potatoes
  • 400 g sweet potatoes, cut into 2-cm pieces
  • 600 g baby potatoes, grössere halbiert
  • 2 tbsp. rosemary, finely chopped
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 1 tbsp. lemon juice
  • 1 tbsp. liquid honey
  • Dip
  • 1 bunch chives, finely chopped
  • 300 g crème fraîche
  • salt and pepper to taste

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  • Marinating and cooking the meat

    Mix the oil with the wine, mustard, garlic and pepper. Coat the leg of lamb with the mixture. Cover and marinate for approx. 1 hr. in the fridge, then 1 hr. at room temperature. Heat the oil in a casserole dish in the lower half of an oven preheated to 240°C. Season the leg of lamb with salt, cook for approx. 10 mins. Turn the oven down to approx. 180°C.
  • Potatoes

    Mix the potatoes with the sweet potatoes, rosemary, oil, honey, lemon juice and salt, place in the casserole dish around the leg of lamb. Cook for a further 40 mins. at 180°C (core temperature approx. 55°C). Cover and leave the meat to rest for approx. 10 mins. before carving, keep the potatoes warm.
  • Dip

    Mix all the ingredients together. Serve the dip with the meat and potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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