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Roasted lamb with Greek potatoes


  • Preheat oven to 220°C.
  • Cut some slits in the lamb and stud with slivers of garlic and rosemary needles. Set aside.
  • Place the kipflers, onion, 2 crushed garlic cloves and thyme in a gratin (or ovenproof dish) and drizzle with oil, seasonings and lemon juice over the top. Cook in the oven for about 30 mins, tossing every now and again.
  • Then place a cake rack over the dish and place the lamb on top. Spray the lamb with oil, season and cook in the oven for about 15-20 mins (or to the desired degree).
  • When ready, remove lamb from the oven and rest for about 5 mins, before slicing and serving on top of potatoes.


  • 2 mini lamb roasts
  • 3-4 garlic cloves
  • fresh rosemary
  • 8-10 kipfler potatoes, peeled & cut into chunks
  • 1 red onion, chopped
  • 6-8 thyme sprigs
  • olive oil
  • freshly ground salt & pepper
  • juice of 2 lemons
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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