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Garlic scented leg of lamb with rosemary & lemon potatoes


  • Preheat oven to 170°C fan forced (190°C normal).
  • Make small cuts in the lamb skin with a small sharp knife and press in the garlic.
  • Put the lamb in the middle of a large heavy-bottomed baking tray and arrange the potatoes around. Then sprinkle the lot with seasonings, rosemary, a good squeeze of lemon juice and a little oil.
  • Gently heat the stock with the butter in a small pot and pour over the lamb and potatoes. Then cook in the oven for about 1-1¼ hours. Remove the lamb and set aside to rest for about 20 mins, loosely covered with kitchen foil, before slicing. Continue to cook the potatoes until crisp, basting with the cooking juices now and again.
  • Serve the lamb and potatoes with your favourite green vegies on the side.


  • 1 leg of lamb
  • 8-10 garlic cloves, peeled & halved lengthways
  • 12-24 chats (baby potatoes), peeled & halved lengthways
  • sea salt & freshly ground pepper
  • fresh rosemary leaves
  • 1 lemon
  • 100 ml chicken stock
  • 100 gm butter
  • olive oil

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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