- Remove the lamb from the fridge 1 hour before cooking. Preheat the oven 200˚C / 180˚C fan / Gas 6.
- Place the lamb onto a wire rack in a roasting tray. Make around 15 small incisions with a sharp knife, around 1.5cm deep, all over the lamb. Stuff a slice of garlic and rosemary into each incision.
- Mix the butter ingredients together until smooth. Rub the butter all over the lamb.
- Roast for 1 hour 15 minutes until golden or until the internal temperature reaches around 60˚C (for medium).
- When the lamb goes in the oven, par boil the potatoes in boiling salted water for 8 minutes until slightly softened. Drain the potatoes, allowing to stream dry in the strainer.
- Transfer the potatoes to a tray, drizzle with the oil, season with salt and toss together.
- When the lamb has had 45 minutes, put the potatoes in to roast for 45 minutes or until golden, and then give them a turn over after 25 minutes (this will factor in them being ready when the lamb is rested).
- When the lamb is cooked, cover and rest for 30 minutes before carving.
- Serve with the potatoes and seasonal veg.
Chris Baber’s garlic and rosemary roast Welsh Lamb with roast potatoes
- Prep time 15 mins
- Cook time 1 hrs 15 mins
- Serves 5+
Ingredients
- 2kg leg of PGI Welsh Lamb
- 2 garlic cloves, cut into slices
- 2 sprigs of rosemary
For the butter:
- 100g butter (room temperature)
- 1 garlic clove, grated
- 4 anchovies, finely chopped
For the potatoes:
- 1kg Maris Piper potatoes, peeled and quartered
- 2-3 tbsp rapeseed oil