Easter Sunday doesn’t have to be stressful – just pop 2 legs of lamb and potatoes into one big dish and enjoy succulent meat and amazing potatoes that have absorbed all the lovely juices!
Serves: 6-8 Preparation: 30′ Cooks in: 3h + 20′ + overnight marinating Ready in: 4h
Ingredients:
½ lamb (3½ kg) or 2 lamb legs, cut in 2-3 pieces if needed
3 kg potatoes, in pieces
12 cloves peeled, cut in half, seasoned with salt and pepper
1 cup lemon juice
2 lemons, zested
1 heaped tbsp rosemary
100gr honey mustard
salt, freshly ground black pepper
For the marinade:
1 head of garlic, cloves peeled, chopped
2 sprigs fresh rosemary, the needles
2 tsp thyme
1 cup olive oil
1 bottle dry white wine
2 tbsp peppercorn
Method
Step 1
For the marinade: Mix all ingredients well. Put the lamb into a large, deep roasting tin pour over the marinade, massage the lamb and let marinate overnight, turning it over a few times, to make sure that it is covered well with the marinade.
Step 2
The next day, place the lamb on a clean working surface. Discard the marinade. Using a sharp knife, cut slits in the surface of the lamb at regular intervals. Stuff the slits with half of the seasoned garlic cloves. Brush well with oil and half of the honey mustard, season with salt and pepper and put in deep, roasting tin with a lid.
Step 3
Preheat the oven at 200°C/fan. In a bowl mix potatoes with oil, salt and pepper, the rest of the honey mustard and garlic and the rosemary. Place around the lamb, sprinkle lamb and potatoes with lemon zest, pour over the rest of the oil and lemon juice and cover with lid.
Step 4
Roast for 20 minutes, then lower heat to 150°C and roast for 3 hours. No water needed.
Step 5
Uncover the tin. Turn up the heat if there is liquid in the tin and the lamb needs to brown a little further. Serve immediately with a green salad of your choice.
Photo: George Drakopoulos – Food styling: Elena Jeffrey
