Rosemary and Garlic-Roasted Leg of Lamb

Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.

Lamb Potatoes Main Course Pesto Roast

Estimated Nutrition

Calories

1020

kcal / serving

6120 kcal total

Carbs

30.9g

per serving

185.4 g total

Fat

71.7g

per serving

430.2 g total

Protein

70.9g

per serving

425.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

grated

Meat

Lamb

leg of lamb, bone in

NutsSeeds

clove

Garlic

peeled

bunch

Rosemary

freshly picked

pinch

Salt

pinch

Black Pepper

freshly ground

bunch

Coriander

fresh

clove

Garlic

peeled and chopped, for pesto

Pine Nut

toasted

OilsFats

dash

Olive Oil

for drizzling

Olive Oil

for pesto

Seafood

piece

Anchovy

in oil

Vegetables

Potato

roasting potatoes, peeled and cut into chunks

Method

Process coriander, garlic, anchovies, nuts, and cheese, adding oil until a pesto forms.

Prick the lamb leg all over about 20 times and 2 cm deep using a sharp knife.

Stuff garlic strips and rosemary leaves into the holes and season with salt, pepper, and oil.

Place lamb on the oven rack with a tray underneath to catch fat and roast for 75 minutes.

Par-boil, drain, and roughen the edges of the potato chunks.

Preheat the oven to 200°C.

Transfer potatoes to the roasting tray under the lamb after 15-20 minutes of roasting.

Coat potatoes in fat and roast until golden, turning occasionally.