When lamb is cooked on top of potatoes the juices mingle with the vegetables and infuse them with a rich, meaty flavour. Use a semi-boned leg of lamb for easy carving.
Serves: 6–8
INGREDIENTS
1 easy carve leg of lamb
kitchen string
Stuffing
large handful basil, finely chopped
1/3 cup finely chopped sundried tomatoes packed in oil
2 tablespoons of oil from the tomatoes or use olive oil
2 cloves garlic, crushed
2 spring onions, finely chopped
finely grated zest of 1 lemon
1 tablespoon wholegrain mustard
1½ teaspoons ground cumin
100 grams feta, crumbled
sea salt and freshly ground pepper
Potatoes
5 large Agria potatoes, peeled and sliced 1 cm
2 red onions, sliced
10 whole unpeeled cloves of garlic
2 tablespoons olive oil
1 cup chicken stock
METHOD
Preheat the oven to 180˚C.
Stuffing: Combine all the ingredients in a bowl and season.
If the lamb is tied, snip the string off and open the meat out. Season with salt and pepper. Spread three quarters of the stuffing over the cavity then fold back into its original shape and tie securely with kitchen string. Set the remaining stuffing aside.
Potatoes: Place the potatoes, onions and garlic in a large shallow baking dish and toss with the oil, salt and pepper. Pour over the stock and place the lamb on top. Rub with a little oil and season.
Roast for 1 hour, basting the lamb occasionally and turning the potatoes and onions for even cooking. Remove the lamb from the oven and spread the remaining stuffing over the top of the meat. Roast for a further 10 minutes until golden. Rest loosely covered for 10 minutes before carving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!