Lamb with hasselback potatoes

Lamb with hasselback potatoes

This BBC Good Food recipe is perfect to celebrate our time in the kitchen and dining room. An Easter classic that reunites and delights the whole family and friends.

Ingredients for 6-8 people
1 leg of lamb, about 2kg
Garlic in olive oil 
15 sprigs rosemary
15 sprigs thyme
1.7kg medium-sized potatoes, unpeeled
14 bay leaves
4 tbsp Bio Extra Virgin olive oil
1 lemon , juiced

(1) Make incisions all over the lamb and stuff with garlic cloves in olive oil, rosemary and thyme

(2) Heat oven to 210C/190C fan/gas 7. 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, add more garlic bulbs, rosemary and thyme. Drizzle with olive oil and season, then toss to coat and turn the potatoes so they’re all cut-side up. 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.

(3) 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. Serve drizzled with olive oil and & herbs

Buon appetito!

Leave a comment

Please note, comments must be approved before they are published