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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home