Roast leg of lamb with hasselback potatoes recipe

Roast leg of lamb with hasselback potatoes recipe

This easy roast leg of lamb recipe is bursting with beautiful flavours thanks to a flavour-packed anchovy crust, made with anchovies, garlic and lemon juice. Paired with rosemary hasselback potatoes, it's a showstopping roast recipe that's sure to impress.

Prep time: 20 mins minutes

Cook time: 1hr 30 mins minutes

Servings: 6 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.

2. Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb.

3. Cut the potatoes in 2mm slices widthways, two thirds of the way through – don't cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.

4. Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hr 15 mins. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.

5. Remove from the oven and allow to rest for 10 mins. Carve the lamb and serve alongside the potatoes.

Ingredients

For the anchovy crust

      • 25g anchovy fillets in olive oil, drained
      • 31g bunch flat-leaf parsley
      • 1 lemon, juiced
      • 1 tbsp olive oil
      • 2 garlic cloves

For the lamb

      • 2kg leg of lamb
      • 1kg white potatoes
      • 1 head of garlic, halved
      • 15g fresh rosemary
      • 3 tbsp olive oil
      • 1 lemon, long strips of zest removed with a vegetable peeler

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Ingredients

For the anchovy crust

      • 25g anchovy fillets in olive oil, drained
      • 31g bunch flat-leaf parsley
      • 1 lemon, juiced
      • 1 tbsp olive oil
      • 2 garlic cloves

For the lamb

      • 2kg leg of lamb
      • 1kg white potatoes
      • 1 head of garlic, halved
      • 15g fresh rosemary
      • 3 tbsp olive oil
      • 1 lemon, long strips of zest removed with a vegetable peeler

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Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.

2. Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb.

3. Cut the potatoes in 2mm slices widthways, two thirds of the way through – don't cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.

4. Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hr 15 mins. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.

5. Remove from the oven and allow to rest for 10 mins. Carve the lamb and serve alongside the potatoes.