Italian roasted lamb with Parma ham and potatoes
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 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.
