Ingredients
- 1.5–2 kg Welsh Lamb leg – bone in or boneless
- 3 large baking potatoes, peeled and cut into wedges
- 150 ml chicken stock
For Marinade mix the following:
- 4 garlic cloves, crushed
- Juice and zest of one lemon
- 2 Tablespoons Honey
- 2 tablespoons of mustard
- 2 Sprigs of rosemary, finely chop the leaves.
- 5 Tablespoons of Olive oil
- 1 tsp oregano
- Salt and black pepper
240
Cooking Time
150
Prep Time
5+
Serves
This Greek‑style lemon Welsh Lamb and potato roast is absolutely gorgeous. The citrus, garlic and olive oil melt into the meat as it slow‑roasts, and the potatoes soak up all those rich, golden juices.
- Preheat the oven to 170°C (fan) and make marinade, mixing the marinade ingredients together in a bowl.
- Toss the potatoes with olive oil, oregano, salt and pepper in a roasting tray.
- Place lamb on top of potatoes season well with salt and pepper then rub marinade over the whole joint.
- Pour the stock into the tray and cover tightly with two layers of foil.
- Cook for 3.5 hours at 160 degrees until tender.
- Remove the foil, baste the lamb in the juices and increase the heat to 220°C, and cook for another 30 minutes to brown.
- Rest before carving so all the juices settle then serve.
