Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes

Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes

Perfect for Sunday lunch

TOTAL TIME 2 hours | SERVES 6 – 8 

INGREDIENTS 

• 1 medium (2.2 – 2.7kg) leg of lamb
• 125ml white wine
• 1 x 250ml jar preserved lemons 
• 3 fresh rosemary sprigs
• 2 whole black garlic bulbs, halved
• 500g baby Mediterranean potatoes
• 3 tbsp olive oil
• salt and freshly ground pepper, to taste

METHOD

PREHEAT the oven to 180°C.

PLACE the leg of lamb in a large roasting dish.

POUR the wine over the lamb, then rub the meat with the preserved lemons, rosemary sprigs and the cut sides of the garlic halves. Arrange the lemons, rosemary and garlic halves around the lamb. Set aside.

CUT slits into the potatoes, 0.5cm apart, ensuring you don’t cut all the way through the bases as you want them to keep their shape. Arrange the potatoes around the leg of lamb in the roasting dish. Drizzle with the olive oil and season to taste.

ROAST in the oven until the meat and potatoes are cooked, about 1 hour and 15 minutes. Remove from oven and set aside to rest, about 5 minutes, before serving.

FOOD TEAM TIP: Use two chopsticks as a guide when cutting the slits into the potatoes. Position the chopsticks on each of the long sides of a potato and gently cut the slits. The chopsticks will prevent you from cutting all the way through.

Print Recipe

Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes

By Sarah Dall – Serves: 6 - 8

Total Time: 2 hours

Ingredients

• 1 medium (2.2 – 2.7kg) leg of lamb
• 125ml white wine
• 1 x 250ml jar preserved lemons
• 3 fresh rosemary sprigs
• 2 whole black garlic bulbs, halved
• 500g baby Mediterranean potatoes
• 3 tbsp olive oil
• salt and freshly ground pepper, to taste

Instructions

1

Preheat the oven to 180°C.

2

Place the leg of lamb in a large roasting dish.

3

Pour the wine over the lamb, then rub the meat with the preserved lemons, rosemary sprigs and the cut sides of the garlic halves. Arrange the lemons, rosemary and garlic halves around the lamb. Set aside.

4

Cut slits into the potatoes, 0.5cm apart, ensuring you don’t cut all the way through the bases as you want them to keep their shape. Arrange the potatoes around the leg of lamb in the roasting dish. Drizzle with the olive oil and season to taste.

5

Roast in the preheated oven until the meat and potatoes are cooked, about 1 hour and 15 minutes.

6

Remove from oven and set aside to rest, about 5 minutes, before serving.

Notes

Use two chopsticks as a guide when cutting the slits into the potatoes. Position the chopsticks on each of the long sides of a potato and gently cut the slits. The chopsticks will prevent you from cutting all the way through.

Enjoyed this preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Braaied lamb with tamarind and turmeric tomatoes

Braaied lamb with tamarind and turmeric tomatoes

Recipe and styling by Sarah Dall

Photograph by Myburg du Plessis

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com