Herb crusted lamb with hassleback potatoes

A single roasting tin show stopper. 

leg of lamb recipe


  • 2 ¼kg leg of lamb
  • 3 small garlic cloves, sliced
  • 2 onions, cut into chunks
  • 1 carrot, cut into chunks
  • 2 tbsp dijon mustard
  • 4 garlic bulbs
  • Small bunch of rosemary
  • Small bunch of thyme
  • Bay leaves
  • 1.7kg maris piper

For the crust:

  • 175g white breadcrumb (a few days old is best)
  • Small bunch parsley, finely chopped
  • Small bunch mint, finely chopped
  • 5 rosemary sprigs, chopped
  • 2 garlic cloves, crushed
  • 3 ½ tbsp olive oil


1. Add onion and carrot chunks to center of roasting tin.

2. Make little slashes in the lamb and fill with sliced garlic.

3. Add the lamb and roast at 200 degrees for 30 minutes.

4. Make the herb crust by mixing the ingredients in a bowl.

5. Spread the mustard all over the lamb and then press the crust on.

6. Meanwhile, slice across the potatoes (skin on) at 3mm intervals, pop on the tray around the lamb and make sure they get coated in oil.

7. Pop a bay leaf in the centre and decorate with some sprigs of rosemary and thyme

5. Place the tray back in the oven at 190 degrees for 1 hour and 30 minutes. 

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