Recipes
Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

One-pan Roast Lamb and Hasselback Potatoes recipe

This easy dish of roast lamb and crispy hasselback potatoes with garlic and herbs is perfect for a hassle free Easter Sunday feast

McCarthy Stone Roast Lamb and Hasselback potato recipe
Recipes
Posted 29 March 2023
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Prep: 2.5 hours (including cooking) Cook: 90 minutes
easy
Serves:
12

Ingredients

  • 1 leg of lamb about 2kg,
  • 2 garlic bulbs
  • 15 sprigs rosemary
  • 15 sprigs thyme
  • 1.7kg medium-sized potatoes (Maris Piper work well), unpeeled
  • 14 bay leaves
  • 4 tbsp olive oil
  • 1 lemon, juiced

Method

  1. Use a small, sharp knife to make at least 30 small, deep, incisions all over the lamb.
  2. Halve the garlic bulbs, so at the top the cloves fall away and at the bottom, they remain attached. Peel and slice the tops that have fallen away and keep the other halves for later.
  3. Use your fingers to push the slices into each slit in the lamb. Next, pull off small sprigs of rosemary and thyme, keeping the stalks on, and poke them into the slits, too. This can be done a day ahead, then cover the lamb and chill. Remove the lamb from the fridge 1 hr before roasting.
  4. Heat oven to 210C/190C fan/gas 7.
  5. Sit each potato between the handles of two wooden spoons and cut widthways at 3mm intervals – the spoon handles will stop you slicing all the way through. Slot a bay leaf into the middle slit of each potato. Tip the potatoes into a large roasting tin with the halved garlic bulb and the rest of the rosemary and thyme. Drizzle with half the oil and season, then toss to coat and turn the potatoes so they’re all cut-side up.
  6. Nestle the lamb in the middle of the tin, pushing the potatoes to the outside, then rub the lamb with the rest of the oil and the lemon juice and season generously.
  7. Roast for 1 hr 30 mins, basting the potatoes and shaking the tin occasionally, until the lamb is dark brown and the potatoes are crisp and golden. The lamb will be pink in the middle but cooked. For rare, cook for 10 mins less, and for well done, 15 mins more.
  8. Remove the lamb from the tin and leave to rest for 15 mins, putting the potatoes back in the oven if you need to.
  9. Recipe from Chris Ince, Chef Director at Atalian Servest who partner with us at some of our Retirement Living PLUS communities.
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