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Roasted Leg of Lamb with Minted New Potatoes
Herb-infused roasted leg of lamb served with buttered, mint-scented new potatoes and garlic.
Dinner
Lamb
Potatoes
Main Course
Roast
Estimated Nutrition
Calories
1105.2
kcal / serving
4420.8 kcal total
Carbs
27.1
g
per serving
108.5 g total
Fat
83
g
per serving
332.1 g total
Protein
62.1
g
per serving
248.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
jar
Basil Pesto
Ready-made
1
tsp
Chicken Bouillon
Concentrated
Dairy
100
g
Unsalted Butter
Softened
Liquids
2
l
Water
To cook
Meat
1.2
kg
Lamb
Leg of lamb
NutsSeeds
8
piece
Garlic
Cloves
8
sprig
Rosemary
Fresh
8
sprig
Thyme
Fresh
1
tsp
Salt
To taste
1
tsp
Black Pepper
Freshly ground, to taste
1
sprig
Thyme
Fresh
1
sprig
Mint
Large fresh sprig
2
piece
Bay Leaves
Large fresh
2
head
Garlic
Cut in half
50
g
Mint
Freshly chopped
OilsFats
1
ml
Olive Oil
For drizzling
Vegetables
600
g
New Potatoes
Washed and scrubbed
Method
1
Preheat the oven to 200°C.
2
Pierce the lamb leg eight times and insert a garlic clove, rosemary sprig, and thyme sprig into each hole.
3
Brush the meat with pesto, season with salt and pepper, place in a tray, and drizzle with oil.
4
Roast for 45 to 60 minutes until cooked to your preference.
5
Cover the lamb with foil and let it rest for 20 minutes.
6
Boil 2 litres of water in a large pan.
7
Add potatoes, bouillon, salt, thyme, mint sprig, bay leaves, and halved garlic heads to the boiling water.
8
Drain the potatoes and discard the herbs, garlic, and liquid once tender.
9
Toss the potatoes with butter, chopped mint, salt, and pepper.
10
Carve the lamb and serve on plates with the prepared new potatoes.