Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 180 °C. Chop the garlic and mix with the paprika, 30 ml of olive oil, half the salt and all the pepper. Coat the lamb leg and put in a roasting tray with the bay leaves and wine.
- Roast for 60 minutes, basting with the pan juices every 20 minutes. Add 100 ml of hot water if the tray becomes dry.
- While the lamb roasts, peel the potatoes and cut into 3 cm wedges. Parboil in 1.5 litres of boiling water for 8 minutes, drain and toss with the remaining 20 ml of olive oil and reserved salt.
- Add the potatoes to the tray after the first 60 minutes and roast for another 30 to 35 minutes, turning halfway through. The potatoes should be tender and golden; check for at least 63 °C in the meat, away from the bone.
- Rest the lamb for 10 minutes before carving and serve with the potatoes and sauce.
Shopping tip
Baste with the tray juices during roasting to keep the meat moist.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.