Prep 15 mins
Cook 3 hrs
Very herby and succulent with garlic and lemon and the added bonus of "dripped-on" golden-brown potato slices. From the BBC Food program 'French Cooking at Home'. Cooking time stated is approximate as it depends on the size of the joint and your preferred 'doneness'.
- 1 leg of lamb
- 1 garlic clove, sliced and cut into narrow slivers (1 large clove, more if cloves are small)
- 1 lemon, juice of
- 4.92 ml salt
- 9.85 ml black pepper, coarse ground
- 118.29 ml olive oil
- 118.29 ml herbes de provence, dried (See note at end of directions)
- 4-6 potatoes, sliced about 1 inch thick
- 2.46 ml salt
- 2.46 ml black pepper
- 59.14 ml olive oil
- 118.29 ml beef stock
- Pre-heat oven to 500°F.
- Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
- Pierce leg all over and insert slivers of garlic.
- Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
- Pat the herbs all over the joint forming a 'crust'.
- Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
- Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
- Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
- Roast for 20 minutes, then reduce oven heat to 325°F.
- Total roasting time will depend on the size of the joint as follows:.
- Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
- Well-done : 25-30 minutes per pound plus an additional 25 minutes.
- Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.