One-pan roasts are easy to assemble, easy to wash-up and much easier than they look to cook. This is a super simple and tasty way to roast a leg of lamb with hasselback potatoes without the hassle of another roasting tray to wash up after.
Time to prep : 15 minutes
Total time to roast : 1hr 30 minutes
Total time to make : 2 hours (including rest time)
Servings : 6
Ingredients
2kg leg of lamb, bone-in
1kg medium white potatoes
1 head of garlic
1 tbsp olive oil
1 tsp good quality sea salt
Few sprigs of fresh rosemary
Rub
4 cloves of garlic
1 tbsp olive oil
3 sprigs fresh rosemary leaves
4 sprigs fresh thyme leaves
1 tbsp wholegrain mustard
1 tbsp good quality sea salt
Fresh ground black pepper
Method
Remove the leg of lamb from the fridge one hour before roasting so that it can come to room temperature, in this time prepare the potatoes and the herb rub
To make hassleback potatoes, use a metal or wooden skewer fully inserted into the potato lengthways about 3/4 of the way up (see photos, below). Use a sharp knife to cut thin slivers (~3mm width) into the potato all the way across. Repeat until all of the potatoes have been sliced
Put the potatoes in a bowl with 1 tbsp olive oil and 1 tsp good quality sea salt, use your hands to rub the oil and salt all over the potatoes
For the rub, place all the ingredients in a small food processor or finely chop everything and mix in a small bowl into a paste
Pre-heat a fan oven to 190C. Pat the leg of lamb dry with a paper towel and use a sharp knife to score the top of the lamb leg in diagonal lines, about an inch deep and an inch apart. Put the lamb in the centre of a large deep roasting tin, scored side up, and use the back of a spoon to spread the herb rub all over the lamb, pushing it into the scored fat
Surround the lamb with the hasselback potatoes, sliced-side-up, add in a few sticks of fresh rosemary and a whole garlic bulb, sliced in half width-ways
Roast in the oven for 1hr 30 minutes (different sized cuts may require different timings - see notes below), removing once or twice to baste the meat and potatoes with the juices from the lamb (but remember to shut the oven door in-between). If you like your lamb well done, roast for an extra 15 minutes
Once the lamb has cooked to your liking, remove the roasting tin from the oven and lift out the lamb, leaving it to rest on the side for at least 15 minutes, wrapped loosely with tin foil to stay warm. Put the potatoes back in the oven if needed
Once rested, remove potatoes from the oven and carve the lamb into fine slices following the bone. Serve with the hasselback potatoes, a mint or redcurrent jelly or gravy and steamed spring greens
Nutritional Information
(per serving)
556 calories
42g protein, 29g carbs, 29g fat
Good to know:
To store any leftovers, let them cool to room temperature and keep in an airtight container in the fridge for 3 days or in the freezer for up to 2 months
I used a 2kg bone-in whole leg of lamb, for larger cuts roast for 15 minutes per extra 500g