Kitchen recipes

Seasonal Roast Lamb

Roast lamb recipe

To celebrate the kitchen reveal this week, we’ve got some great recipes for you, thanks to Panasonic!

This classic, no-fuss roast lamb recipe is packed with flavour. It makes a perfect weekend dinner, and the tender meat and juice-infused potatoes are simply mouth-watering.

Prep time 20 minutes

Cooking time 1 hour

Serves 6


  • 5kg leg of lamb
  • 3 garlic cloves, crushed
  • 3 sprigs rosemary leaves, finely chopped
  • 1 tbsp olive oil
  • Juice ½ a lemon
  • 1kg potatoes
  • 2 onions
  • 1 tbsp olive oil
  • 250ml chicken stock
  • Salt and black pepper



  1. Prepare the lamb. Make sure you remove the leg from the fridge at least an hour before cooking so it can come up to room temperature.
  2. Preheat the oven to 210C.
  3. Make slashes 1-2cm deep over the lamb leg with a sharp-pointed knife. If possible, loosen the meat away from the bone at the thickest part of the leg.
  4. In a bowl, mix the crushed garlic with the rosemary, a good grind of black pepper, olive oil and lemon juice to make a paste.
  5. Push the paste into the slashes in the lamb leg. Make sure you use all the paste.
  6. Peel and thinly slice the potatoes and onions. Toss in a bowl with salt and pepper and a little olive oil. Place in the base of a roasting tray in which the lamb can fit so you have a thin layer. Pour the chicken stock on top.
  7. Place the lamb on the potatoes and pop into the hot oven for 30 minutes. Turn the oven down to 190C for a further 30 minutes.
  8. Remove the lamb from the oven and wrap in foil. Allow it to rest for at least 30 minutes. These timings result in pink meat; add another 20 minutes per kg if your leg is larger than the one used here.