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Roast Lamb with Warm Potato Salad

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Served with a warm potato salad, this roast lamb recipe is dish the family are sure to love. Try this dish out this weekend, it won't disappoint.

  • Serves6
  • Prep time20 minutes, + cooling, 1 hour marinating & 30 mins resting time

Ingredients

  • 120ml extra virgin olive oil, divided
  • ¼ cup (60ml) honey
  • ¼ cup rosemary leaves
  • 2 tbs Dijon mustard
  • 1 tsp fennel seeds
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 1kg kipfler potatoes, scrubbed, halved lengthways, or baby white potatoes, halved or quartered
  • ⅓ cup (80ml) white wine vinegar, divided
  • 2 shallots, finely chopped
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup (50g) drained capers, chopped
  • 2 tbs chopped dill
  • 1 tbs wholegrain mustard

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place 1/3 cup (80ml) of oil in a food processor with the honey, rosemary, Dijon mustard, fennel seeds, 1 tbs sea salt flakes and 1 tsp pepper. Process for 30 secs or until finely chopped. Place lamb on a chopping board. Score fat side of the lamb in a diamond pattern, being careful not to cut deeply into the meat. Rub rosemary mixture over lamb. Line a roasting pan with foil and add lamb. Set aside at room temperature for 1 hour to develop the flavours.

  2. Step 2

    Preheat oven to 150°C (130°C fan-forced). Roast lamb for 11/2-13/4 hours or until an instant-read thermometer inserted into thickest part of lamb reads 49°C. Remove from oven. Increase oven to 250°C (230°C fan-forced).

  3. Step 3

    Roast lamb for a further 10-15 mins or until browned and internal temperature of lamb registers 54°C for medium-rare doneness. Rest for 30 mins.

  4. Step 4

    While the lamb is resting, in a large saucepan, add potatoes and enough water to cover by 2cm. Add 2 tbs of the vinegar to pan and season with salt. Bring to boil over medium-high heat. Reduce heat to medium. Simmer for 12 mins or until potatoes are tender. Reserve 1/4 cup (60ml) cooking liquid. Drain potatoes, being careful not to break them up. Spread over a rimmed baking tray. Set aside for 5 mins to cool.

  5. Step 5

    Whisk remaining oil and vinegar in a bowl with shallots, parsley, capers, dill, wholegrain mustard, 2 tsp sea salt flakes, 1 tsp pepper and reserved cooking liquid. Add potatoes. Gently toss to coat.

  6. Step 6

    Carve the lamb into 1cm-thick slices. Serve with the warm potato salad.