Chris Baber’s garlic and rosemary roast Welsh Lamb with roast potatoes

  • Prep time 15 mins
  • Cook time 1 hrs 15 mins
  • Serves 5+


  • 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


  1. Remove the lamb from the fridge 1 hour before cooking. Preheat the oven 200˚C / 180˚C fan / Gas 6.
  2. 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.
  3. Mix the butter ingredients together until smooth. Rub the butter all over the lamb.
  4. Roast for 1 hour 15 minutes until golden or until the internal temperature reaches around 60˚C (for medium).
  5. 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.
  6. Transfer the potatoes to a tray, drizzle with the oil, season with salt and toss together.
  7. 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).
  8. When the lamb is cooked, cover and rest for 30 minutes before carving.
  9. Serve with the potatoes and seasonal veg.
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