One pan lamb with hasselback potatoes

  • Prep: 15m
  • Cook: 40m
  • Serves: 4

This is a super simple and delicious way to roast a leg of lamb!


  1. - Use a small sharp knife to make at least 30 small deep incisions all over the lamb
  2. - Peel and slice the cloves of 1 bulb of garlic, then insert them into the slits in the lamb
  3. - Poke sprigs of rosemary and thyme into each slit
  4. - Allow lamb to sit before roasting
  5. - Sit each potato between the handles of two wooden spoons and cut widthways at approx. 3mm intervals
  6. - Slot a bay leaf into the middle slit of each potato
  7. - Tip the potatoes into a large roasting tin with the other bulb of garlic, halved, and the rest of the rosemary and thyme
  8. - Drizzle with olive oil, season and toss
  9. - Add the lamb to the centre of the tin, rub with oil, lemon juice and season generously
  10. - Roast until ready, basting the potatoes occasionally
  11. - Allow lamb to rest and serve.


All to be sourced organic where possible

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