Entertain at home: Roast leg of lamb with Hasselback potatoes

This roast leg of lamb, seasoned with rosemary, lemon juice, Dijon mustard and garlic, makes for the perfect Easter dinner that will have family and friends lining up for seconds.

16 APRIL - SATURDAY ENTERTAIN - Roast leg of lamb with Hasselback potatoes

A roast leg of lamb with potatoes. It’s everything we love about an Easter weekend dinner, in one tray!

This roast leg of lamb, seasoned with rosemary, lemon juice, Dijon mustard and garlic, makes for the perfect Easter dinner that will have family and friends lining up for seconds.

You’ll need: 1.8kg trimmed lamb leg, boneless, rolled and tied; 5 cloves garlic, crushed; 2 tbsp lemon juice, freshly squeezed; 3 tbsp fresh rosemary, chopped; 1 tbsp Dijon mustard; 2 tsp olive oil; 1½ tsp kosher salt, more or less to taste; fresh ground black pepper.

How to:

Preheat the oven to 190°C. Line a roasting pan with aluminium foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper, mix well and rub the mixture all over the lamb. Roll the lamb, using string to tie it together, and tuck a few sprigs of rosemary under the string. 

Roast on the rack for 70 minutes until medium-rare (60°C on a meat thermometer). Adjust timing depending on the size of the roast. Remove, cover in foil and let it rest on a cutting board for 10-15 minutes. 

Remove string, slice and serve with Hasselback potatoes and your favourite veggies.

Hasselback potatoes

You’ll need: 1.5kg medium-sized floury potatoes; 4 garlic cloves, crushed; a few sprigs of rosemary; sea salt flakes.

How to: 

Heat the oven to 200°C. Use a metal skewer and insert it through the back of one of the flatter sides of the potato. 

Place on a chopping board, skewer-side down, and slice through the potato using a very sharp knife to make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes.

Put the potatoes cut side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. 

Roast for 50 -60 minutes or until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes. Sprinkle with grated parmesan cheese for an extra tangy flavour.

* Recipe & image by Capsicum Culinary Studio. Roast lamb image by Mike Tinnion.