/getattachment/011abed6-2d1f-4a61-9fab-04352a1fbb3d/Leg-of-Lamb-With-Jus-Soaked-Potatoes.aspx

Leg of Lamb With Jus Soaked Potatoes Recipe

A delicious leg of tender lamb, in a yoghurt, herb and garlic marinade.

Difficulty

Medium

Prep Time

25 minutes

Cooking Time

1 hour 45 minutes

Serves

4-6

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Recipe Ingredients

1 kg SPAR plain yoghurt
1 Tbsp SPAR Honey
8 cloves of SPAR freshline garlic, crushed
2 tsp cumin powder
2 tsp fennel seeds, toasted and crushed
10g SPAR freshline dill
15g SPAR freshline parsley
Juice and zest of 1 SPAR freshline lemon
Sea salt and Black pepper to taste
Your Butcher By SPAR Leg of Lamb – Bone In
8 SPAR freshline potatoes, peeled and thinly sliced
2 SPAR freshline onions, peeled and thinly sliced
500ml SPAR chicken stock
100g SPAR butter

Recipe Method

Mix all the marinade ingredients together.
Make tiny slits with the point of a knife into the top of the lamb.
Place the marinade and lamb into a container or extra-large Ziploc bag and massage in the marinade.
Leave to marinate overnight in the fridge.
Pile the potatoes into a large roasting dish and toss with the onion slices.
Heat the stock and butter together and pour over the potatoes.
Remove the lamb from the marinade and place directly on top of the potatoes.
Cover the lamb with foil and roast at 160º for 1 hour.
Increase the heat to 180º C, remove the foil and roast for a further 45 minutes.

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