Quick & Easy

Rosemary roasted lamb with lemon potatoes

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.
roasted lamb with lemon potatoes
2H 15M



1.Combine oil, rind, juice, wine, pepper and thyme in medium jug; mix well. Trim excess fat from lamb. Using point of knife, make 12 incisions evenly over top of lamb leg. Place a slice of garlic and some of the rosemary leaves in each incision. Pour oil mixture over lamb, cover; refrigerate, turning lamb occasionally, 3 hours or overnight.
2.Preheat oven to 200°C/180°C fan-forced.
3.Drain lamb, reserve marinade. Place lamb in large baking dish; bake, uncovered, 40 minutes.
4.For lemon lemon potatoes; cut potatoes into 3cm pieces, place in bowl, pour over combined remaining ingredients; mix well. Add to baking dish with lamb. Bake further 50 minutes, turning occasionally, or until lamb and potatoes are tender. Remove lamb from baking dish, cover, keep warm. Drain juices from dish; reserve juices.
5.Increase oven temperature to 240°C/220°C fan-forced. Bake potatoes further 20 minutes or until browned and crisp; remove from dish, cover, keep warm.
6.Heat reserved marinade and reserved juices in dish, bring to a boil; serve with sliced lamb, lemon potatoes and, if desired, steamed green beans.

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