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Roast Leg of Lamb with Baby Potatoes
A shortened leg of lamb browned on the hob, then roasted on a bed of baby potatoes with thyme and whole garlic cloves. The cast iron Casserole goes from hob to oven and keeps the heat even, so the potatoes cook in the lamb juices while the lid stops the meat drying out.
- Total time
- 100 min
- Prep
- 15 min
- Cook
- 55 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 200 °C (400 °F). Season the lamb all over with salt and pepper.
Heat 1 tbsp olive oil in the Tupperware Cast Iron Casserole 5.4 l over medium heat. When the oil is hot but not smoking, brown the lamb well on every side, then lift it onto a plate.
Put the remaining oil in the Casserole with the washed and dried potatoes, the thyme and the unpeeled garlic, and toss until the potatoes are coated.
Set the lamb on the potatoes, put the lid on and roast for about 50 minutes, allowing roughly 20 minutes per kg (9 minutes per lb).
Take the Casserole out of the oven and leave it covered for about 30 minutes, so the lamb finishes cooking and relaxes.
Lift out the lamb and potatoes. Pour a little hot water into the Casserole, scrape up the cooking juices and serve this sauce on the side.
