Leg of lamb with rosemary potatoes


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

Servings
For 6 people


Nutritional Information

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


Ingredients

  • To marinate and brown the meat
  • 2 tbsp olive oil
  • 4 tbsp red wine
  • a little pepper
  • 1 tbsp coarse-grain mustard
  • 2 garlic clove, pressed
  • 1 leg of lamb (approx. 2.5 kg, Pro Montagna), on the bone
  • 2 tbsp oil for frying
  • 2 tsp salt
  • Potatoes
  • 400 g sweet potato, cut into approx. 2 cm chunks
  • 600 g baby potatoes, larger ones cut in half
  • 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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Instructions

  • To marinate and brown 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 roasting tin in the lower half of an oven preheated to 240°C. Season the leg of lamb with salt, brown 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 roasting tin 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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Products used in this recipe

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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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