• Slow roast whole leg of lamb and crispy Kipfler potatoes (Chris Abbott)Source: Chris Abbott

In France, the region of Sisteron is famous for its lamb. Thankfully, you can also find excellent quality lamb in Australia too! This lamb and potato dish uses salsa verde to give a modern spin to a heart-warming classic.






Skill level

Average: 3.3 (236 votes)


  • 1.5 kg shoulder of lamb (bone in)
  • sea salt and freshly ground white pepper, to taste
  • 2 tbsp olive oil
  • 1 head of garlic, cut in half across the middle
  • 3 fresh bay leaves
  • ½ small bunch thyme

Crispy Kipfler potatoes

  • 750 g small Kipfler potatoes
  • 1 tbsp fine salt
  • 100 ml extra virgin olive oil
  • 100 g butter
  • sea salt, to taste
  • 3 tbsp finely chopped parsley 

Guillaume's salsa verde

  • 1 bunch parsley, leaves picked
  • ½ bunch basil, leaves picked
  • ½ bunch chives, finely chopped
  • 1 garlic clove
  • 100 ml extra virgin olive oil

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.


Wine pairing: Penfolds Bin 389 Cabernet Shiraz, multi-region


Preheat the oven to 150˚C.

1. Season the lamb with salt and pepper. Heat the oil in a large frying pan over high heat. When hot, add the lamb and sear on all sides until browned all over. Place the garlic, bay leaves and thyme in a roasting tin and place a roasting rack on top. Place the lamb on the roasting rack, then roast for 8 hours or until the meat is very tender. Leave the lamb to rest for 20 minutes before serving.

2. For the crispy Kipfler potatoes, while the meat is roasting, place the unpeeled potatoes in a large saucepan, cover with water and add the salt. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until tender. Drain the potatoes, but do not let them cool down.

3. While the lamb is resting, heat the oil in large saucepan, add the potatoes and cook, shaking the pan occasionally for 10 minutes or until golden. Add the butter and cook for another 5 minutes. Season to taste with sea salt, add the parsley and toss to combine.

4. For the salsa verde, place all the ingredients in a food processor and pulse until a paste forms (don't over-process the mixture to a puree). Rub the salsa verde over the rested lamb, then serve with the crispy Kipfler potatoes.


Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral