Spiced leg of lamb with lemon-roast potatoes
- April 2015
- Serves 6
- Hands-on time 45 min, oven time 1 hour, plus overnight marinating and resting
Try this leg of lamb cooked with lots of aromatic spices and cooked over the potatoes – they catch the juices from the meat and take on the gorgeous flavours.
You’ll need to start this recipe the day before you want to eat it, and you can marinate the lamb for up to 48 hours before cooking.
- 36.2g (16.2g saturated)
- 43.6g (14.4g sugars)
Squeeze the lemon juice into the tin (step 10) rather than over the potatoes, so they keep some crunch.
You’ll need to start this recipe the day before. You can marinate the lamb for up to 48 hours before cooking.
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