Italian roasted lamb with Parma ham and potatoes
Serves 6
A little effort
Total time:
A great new recipe for roasting a leg of lamb. This Italian-inspired lamb is cooked with the flavours of garlic, rosemary and Parma ham, while the potatoes are sliced thin and cooked in stock with the lamb to give real depth of flavour.
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- 2.5kg leg of lamb
- 6 slices parma ham
- 4 garlic cloves
- 1 zested lemon
- 2 rosemary sprigs
- 25g softened butter
- 2kg Maris Piper potatoespeeled and cut into 1cm slices
- 500ml vegetable stock
Method
step 1
Use a small knife to make deep incisions all over the meaty side of the lamb. Whizz the ham, garlic, zest and half the rosemary in a food processor. Push the mixture into the incisions, followed by the remaining rosemary, then rub the butter all over the joint and season well.
step 2
Season the potatoes, layer in a roasting tin and pour over the stock. Sit the lamb on top and roast for 15 mins at 230C/fan 210C/gas 8, then lower heat to 180C/fan 160C/gas 4 and cook for a further 1 hr 15 mins. Rest for 15 mins before carving.
