In Home Chefs Club, Recipes

Serves:  8

Preparation Time:  30 minutes

Cooking Time:  5 hours


2.2kg lamb leg, bone-in

olive oil



8 cloves garlic

4 sprigs of rosemary

2 onions, sliced into 6 wedges each

4 cups beef stock

4 Tbsp flour

2kg potatoes




300g asparagus, trimmed

Olive oil



1 lemon


Preheat the oven to 165C.

Using a sharp knife, make a few incisions all over the lamb. Take two of your garlic cloves and slice them 2mm thick pieces. Insert the garlic slices and sprigs of rosemary into the incisions.

Place your lamb leg in a deep roasting tray. Drizzle over some olive oil and a generously season with salt and pepper. Rub it in.

Arrange the remaining garlic cloves, rosemary and onion wedges around the lamb. Add your beef stock.

Cover with tin foil and place in the oven

Roast for 4-5 hours (depending on the size of your lamb), until the meat is tender. Use a fork to test, the meat should easily pull apart.

Remove the foil from the lamb and roast for a further 30 minutes to brown the outside.

While your lamb rests, strain the cooking liquid into a pot and bring to a simmer. Put your flour into a bowl and whisk in a dash of the cooking liquid until there are no lumps. Whisk the flour mix into your simmering liquid and allow to cook until thickened and there is no floury taste. Season with salt and pepper.

Put your potatoes into a pot with a generous pinch of salt. Cover with water and bring to the boil. Allow to simmer until the potatoes are almost cooked through.

Drain the potatoes.

Fill a roasting dish with oil about 1cm high and put it in the oven to heat up while preparing the potatoes.

Once cool enough, peel the potatoes and discard the skin. Slice your potatoes in half and using a fork, scrape the round of the potatoes to fluff them. This ensures extra crispy potatoes!

Gently place the potatoes flat side down into the hot oil and return to the oven.

Allow the potatoes to roast until golden and crispy, turning half way through cooking.

Once cooked, remove from the oven and drain on paper towel. season generously with salt.

Bring a pot of salted water to the boil. Blanch the asparagus until cooked, but al dente.

Drain and drizzle with olive oil and season with salt, pepper and the zest of 1 lemon.

Serve you lamb on a platter surrounded by the crispy roasted potatoes and asparagus. Drizzle over the lamb sauce or serve on the side.

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