• Roast lamb with potatoes (One World Kitchen)Source: One World Kitchen

The tricks to this roast's success are a coating of olive oil, oregano, salt and pepper, as well as studding the lamb with garlic cloves before it goes in the oven.






Skill level

Average: 3.2 (24 votes)


  • 2.2 kg leg of lamb
  • ½ tsp salt
  • ¼ tsp pepper
  • 5 cloves garlic, sliced thinly plus an extra 3 cloves, minced
  • 1 tbsp dried oregano
  • ⅓ cup (80 ml) olive oil
  • 1.4 kg floury potatoes, peeled and cut into quarters lengthwise
  • ½ cup (125ml) lemon juice
  • ¾ cup (180 ml) water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 230°C (450°F). Rub the salt and pepper all over the lamb leg. Using a sharp knife, make several incisions on all sides of the leg of lamb and insert garlic slices.
  2. In a small bowl, mix the oregano and olive oil. Brush lamb with half the oil mixture
  3. Place lamb in a roasting pan and place in the oven for 15-20 minutes. Remove and set aside. Reduce oven to 160°C (350°F).
  4. Add potatoes, reserved olive oil mixture and minced garlic to a large bowl and toss to combine.
  5. Arrange potatoes around lamb. Pour the lemon juice over top of lamb and potatoes. Pour water over potatoes.
  6. Roast at lamb and potatoes for a further 1 ½ hours, basting periodically.
  7. Leave to rest for 15 minutes before slicing.