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Roast lamb with hasselback potatoes

Savory Roast Lamb with Hasselback Potatoes for Family Feasts

This gluten-free roast lamb with hasselback potatoes transforms dinner into a special occasion with incredible tenderness and crispy potatoes.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Global
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 2 kg Lamb Ensure lamb is at room temperature before roasting for even cooking.
  • 2 bulbs Garlic Provides aromatic depth; can be substituted with shallots for a milder taste.
  • 15 sprigs Rosemary Adds earthy notes; can replace with thyme if desired.
  • 15 sprigs Thyme Contributes herbal freshness; can substitute with oregano.
  • 1 Lemon Juiced, adds brightness and acidity; lime can be a substitute.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
  • 4 tbsp Olive oil Enhances flavor and aids browning; use avocado oil for a different flavor.
For the Hasselback Potatoes
  • 1.7 kg Floury potatoes Unpeeled; varieties like King Edward or Dutch cream work best.
  • 14 Bay leaves Infuse subtle flavor; omit if unavailable.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
  • Leftover garlic and herbs Use after preparing the lamb for added flavor in potatoes.
For the Dressing
  • Green olive and herb dressing Complements the dish beautifully; can be made with pitted green olives, parsley, and mint.

Equipment

  • Oven
  • Roast pan
  • sharp knife
  • Bowls
  • plastic wrap

Method
 

Preparation Steps
  1. Using a sharp knife, make 30 deep incisions in the leg of lamb, creating pockets for flavor. Insert slices of garlic and sprigs of rosemary and thyme into each slit.
  2. Rub the lamb with olive oil and lemon juice, then season with salt and pepper. Cover and refrigerate for at least 1 hour.
  3. Preheat your oven to 190°C (fan-forced) or 210°C (conventional).
  4. Slice the potatoes in a hasselback style, insert bay leaves, and toss with leftover garlic, herbs, olive oil, salt, and pepper.
  5. Place the marinated lamb and potatoes in the roasting pan. Roast for 1.5 hours, basting every 30 minutes.
  6. Allow the roast lamb to rest for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Serve with a refreshing salad or steamed veggies for a balanced delight.

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