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How to make One pan slow roasted leg of lamb with scalloped potatoes

Yield = 6
Prep time: 0:20
Cook time: 4:10
Total time: 4:30

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1.8kg leg of lamb, fat trimmed
  • 8 medium cream delight potatoes, peeled, very thinly sliced
  • 3 garlic cloves, crushed
  • 5 sprigs fresh thyme
  • 1/2 cup Massel chicken style liquid stock
  • 5 strips lemon rind
  • 5 sprigs fresh oregano
  • 1/3 cup lemon juice
  • 20g butter, finely chopped
  • Gravy, to serve

Method

  • Step 1 Preheat oven to 150C/130C fan-forced.
  • Step 2 Heat oil in a large flameproof roasting pan. Cook lamb for 5 minutes each side or until browned all over. Remove from heat. Transfer lamb to a plate. Carefully drain any excess oil from pan.
  • Step 3 Toss potato and garlic together in a large bowl. Remove leaves from 3 sprigs of thyme. Layer potato slices in roasting pan, sprinkling thyme leaves between layers. Drizzle chicken stock over potato. Top with lamb.
  • Step 4 Place lemon rind, oregano and remaining thyme sprigs on potato around the lamb. Drizzle lamb and potato with lemon juice. Dot potato with butter. Season well with salt and pepper. Bake for 3 1/2 to 4 hours or until lamb is tender. Serve immediately with gravy (see note).