Skip to content
1 leg of lamb, bone in, approx 2kg/4 1/2 lb
4-5 garlic cloves, peeled
Rosemary, freshly picked
Salt and freshly ground black pepper
1 – 1 1/2kg / 2-3lb roasting potatoes, peeled and cut into chunks
large bunch of fresh coriander
1-2 cloves garlic, peeled and chopped
1-2 anchovies, in oil
½oz pine nuts, toasted
½oz parmesan cheese, grated
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1 inch deep.
Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.
Place the lamb onto the non-stick rack and sit inside the Large Roasting Dish. This is to catch the fat as it drips from the lamb. Roast in the oven for 1 hour 15 minutes or until cooked to taste, basting frequently.
Parboil the potatoes. Drain them, then return them to the pan and shake to roughen the edges.
After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray. The deep feet on the rack lets you roast your vegetables underneath the meat.
Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.
To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.
This dish is also perfect for Mediterranean style vegetables like roasted peppers, red onions and garlic. The lovely juices will drip down and coat everything underneath.