Flaunt Your Style

Roast Leg of Lamb with Potatoes


  • 1 x 850 kg leg of lamb
  • 100 ml extra-virgin olive oil
  • 5–6 garlic cloves, thinly sliced  
  • 5-6 rosemary sprigs
  • salt and freshly ground white pepper  
  • 700 kg brushed potatoes, unpeeled and cut into wedges
  • 150 ml dry white wine


Preheat your oven to 180°C.

With a sharp knife, randomly stab the shoulder of lamb in 5-6 places, stuff each cut with some sliced garlic and few rosemary leaves . Rub half the olive oil over the lamb, then season the entire lamb leg with salt and pepper.  

Tip the potatoes into a bowl, toss them with the remaining olive oil and season with salt.  

Place the lamb in a large deep baking tray and scatter the potatoes around it, drizzle with wine and roast for 1 hour, covered in foil. Remove the foil, turn up the oven to 200 C and continue roasting for 10-15 minutes or until the potatoes are golden and crunchy and the lamb is  beautifully cooked through but still succulent.

Place the lamb and potatoes on a serving platter and serve with a drizzle of the pan juices.