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Nicolette Stathopoulous Easter Roast Lamb with Lemon Potatoes
01
Apr
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Resting Time | 15 minutes |
| Baking Pan | Champagne Gold Large Roasting Pan |
Ingredients
- 1 leg of lamb
- ½ cup olive oil
- 1 tbsp salt
- ½ head of garlic, roughly chopped, skin and all
- 1 brown onion, peeled and cut into quarters
- Black pepper
- 2 tsp paprika
- 2 tsp oregano
- 1 tsp each dried rosemary, thyme and throubi (savoury)
- 2 tsp mustard
- Zest and juice of 2 lemons
- 4 large potatoes, peeled and cut into quarters
- 2 cups water
- 1 chicken stock cube
Recipe created by Nicolette Stathopoulous
Step 1
Preheat the oven to 175°C.
Step 2
Place the olive oil, salt, pepper, dried herbs, lemon zest and juice, mustard, paprika, garlic and onion into the Wiltshire Champagne Gold Large Roasting Pan. Add the leg of lamb and spread the marinade all over until evenly coated.
Step 3
Add the chopped potatoes, water and chicken stock to the pan. Roast in the oven for 1 hour 30 minutes.
Step 4
Flip the lamb over and continue roasting for a further 30 minutes.
Step 5
Remove the lamb from the oven and baste generously with all the beautiful pan juices. Allow to rest for 15 minutes, then carve the lamb off the bone.
Step 6
Serve the potatoes alongside slices of lamb and drizzle over a generous amount of pan juice. Enjoy!
