Leg of Lamb with Potatoes from Oven

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 167 kcal


To insert 1 night before

  • 1400 g Leg of lamb on the bone
  • 1 Organic lemon
  • 1 tablespoon Coarse sea salt
  • 3 Branches Rosemary fresh
  • 6 Stems Fresh parsley
  • Chives fresh
  • 6 Branches Fresh thyme
  • 2 Piece Bay leaves
  • Peppercorns pink
  • 6 Allspice grains
  • Water

Next day:

  • 800 g Potatoes triplets
  • 1 size Onion
  • 2 piece Garlic cloves
  • 1 tablespoon Paprika-Spice-Cream
  • Lemon and Herb Fleur de Sel
  • 6 drops Piri Piri Chili Oil
  • 1 branch Rosemary fresh
  • 2 Bay leaves
  • 4 Branches Fresh thyme
  • 4 Stems Parsley
  • 50 ml Extra virgin olive oil
  • 250 ml White wine
  • 0,5 Lemon fruit juice


  • First foreword: Many people don't like lamb very much because of its strong taste, but this can be avoided very well by soaking the lamb in lemon water the night before, for example, and removing a strand of vessels that runs directly along the leg. It is coated with a white, firm, lard-like "fabric" that can give off a strong smell after roasting, as well as sometimes giving a bitter taste to the surrounding piece of meat. It may take a bit of fiddling to get it out, but it works very well with a sharp knife without damaging the adjacent meat structures. From the outside you can usually see a blood vessel on the leg of lamb, then you can start to freely dissect along the leg by carefully brushing along with the sharp knife until you get there in depth and then it in one can remove. It's not the most beautiful job, but it's worth doing. I took a picture of it so that you can roughly see what I mean exactly.
  • Fill a large bowl with the coarse sea salt and all the spices and herbs, for pickling, for at least 1 night beforehand. Cut the lemon into thin 0.5 cm slices and add to the bowl as well as some water and mix everything.
  • Rinse the leg of lamb with cold water, pat dry and remove the skins and fat (to taste). Then it is time to "prepare", I remove, then this vascular strand with the surrounding white lard and effervescent the club again from the inside and outside. Then the leg of lamb can be placed in the bowl. Fill with enough water until the leg of lamb is completely covered. Put a few lemon wedges on top.
  • The next day, take the leg out of the bowl, pat dry and rub a little with lemon-herb fleur de sel, mix paprika-spice cream with piri-piri-chili oil and brush the leg of lamb with it. Prepare a large baking dish and pour in a splash of olive oil, cut the onion into slices, cut the garlic into small pieces, add both and mix with the oil. Place the seasoned leg of lamb in the tin, drizzle with lemon juice. Add the herbs, pour the rest of the olive oil and white wine over them. Cover the casserole dish for half an hour to three quarters of an hour and place it in the oven at 160 ° C.
  • Now the potatoes can be peeled and placed in cold water. As soon as the time is up, the baking dish is uncovered, the triplets are placed dripping wet around the roast and the brew is poured over everything.
  • After about another half an hour, the roast and the potatoes can be turned once so that it browns on both sides. After about 15 minutes, the roast can be turned again, pour the stock over everything again and watch when it is ready.
  • Take out the leg of lamb (the baking dish with the triplets, but put it back in the oven to continue browning) and cut into slices, then put everything back into the baking dish and put in the oven, pour the stock over it and keep warm until serve.
  • It goes well with bacon-wrapped princess beans, cauliflower, asparagus, etc. as well as a nice fresh salad and a good glass of red wine. For the delicious brew, you should definitely have a piece of bread ready. 😉
  • This is what our leg of lamb looks like at Easter ... In that sense ... I wish everyone a happy Easter.
  • Bon appetit !!! Bom Apetite !!!


Serving: 100gCalories: 167kcalCarbohydrates: 5.6gProtein: 12gFat: 10.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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