A Roast for the Weekend: Mediterranean-Inspired Leg of Lamb with Potatoes

Cosy up this chilly Normanville weekend with a heartwarming classic – slow-roasted leg of lamb, infused with garlic, herbs, and lemon, and served alongside meltingly soft potatoes.

Whether you're entertaining family or just spoiling yourself with something special, this dish is everything winter comfort food should be – rustic, rich, and soul-warming.

Why Leg of Lamb?
The leg of lamb is a beautifully traditional roast – particularly popular in Mediterranean cooking where simple flavours let the quality of the meat shine. Cut from the hindquarters, this large and lean joint becomes tender and deeply flavoursome when slow-roasted. And if you’ve never cooked a leg of lamb before, don’t stress – it’s easier than you think. With a good meat thermometer and the right prep, you’re guaranteed a roast that’s both impressive and delicious.

Choosing Your Lamb
At Normanville Meats, our bone-in lamb legs are butchered fresh and trimmed to order. Ask us for a little fat left on – this protects the meat during roasting and bastes it from the inside out for maximum juiciness. You can request a shank-on leg for a dramatic table presentation, or have it trimmed to your preference.

Serves: 6–8
Prep Time: 20 mins
Cook Time: 2–6 hours (depending on your method)
Skill Level: Easy
Ideal for: Sunday roast, entertaining, or just staying warm!

Ingredients:

• whole bone-in leg of lamb (approx. 4–5 kg), fat trimmed but not removed1/2 cup olive oil (extra virgin preferred)
• 10 garlic cloves, peeled (5 sliced, 5 whole)
• Juice of 2 lemons
• 2 tbsp dried oregano
• 1 tbsp dried mint
• 1 tsp paprika
• 1/2 tsp ground nutmeg
• Sea salt and freshly cracked black pepper
• 8–10 small gold potatoes, peeled and quartered
• 1 large brown onion, cut into wedges
• Optional: 1 tsp garlic powder and a pinch of paprika for seasoning vegetables
  

Instructions:

1. Bring to Room Temperature
Remove the lamb from the fridge about an hour before cooking. Allowing the meat to come to room temperature helps it cook evenly and stay tender.

2. Prepare the Garlic Herb Rub
In a food processor or mortar and pestle, blend together the whole garlic cloves, olive oil, lemon juice, oregano, mint, paprika, nutmeg, and a good pinch of salt and pepper. You're aiming for a thick paste.

3. Season the Lamb
Use a sharp knife to cut deep slits all over the lamb. Insert the sliced garlic cloves into each slit. Generously coat the entire leg with your garlic herb rub, massaging it into the meat and around the bone.

4. Optional Broil for Colour
For a more golden finish, place the lamb under a preheated grill (broiler) for 5–7 minutes per side before roasting.

5. Add Veggies
Place the seasoned lamb on a rack in a deep roasting pan. Toss your potatoes and onion wedges in a drizzle of olive oil, garlic powder, paprika, and a little salt, then arrange them around the base of the lamb. Pour 2 cups of water into the bottom of the pan.

Roasting Options

For Pink-Centred Lamb (Medium-Rare):

• Preheat oven to 165°C (325°F).Cover lamb loosely with foil and roast for approx. 1.5–2 hours (25 mins per 500g) or until the internal temp reaches 55–60°C (130–135°F).
• Uncover for the last 20 minutes to crisp the exterior.
• Rest for 20 minutes before carving.
  
  

For Fall-Apart Lamb:

• Cover tightly with foil and roast at 165°C for 4 to 5 hours until internal temp hits 80°C+ (175°F).
• Add potatoes during the last 90 minutes.
• Remove foil for final 15–20 minutes for colour.
• Rest before serving.
  Tip: A good meat thermometer is key. Always check internal temps to avoid overcooking.
  
  

Serving Suggestions
For a true Mediterranean-style feast, serve your roast with:

• Warm flatbreads or pita
• A side of tzatziki or minted yoghurt
• A crisp Greek salad
• Lebanese rice pilaf or tabbouleh for a lighter option
  
  

Storing Leftovers
Leftover roast lamb will keep in the fridge for up to 3 days. It’s best sliced off the bone and stored in an airtight container. Reheat gently with a splash of stock or water, covered in foil to retain moisture.

To freeze: Carve the lamb and freeze portions in freezer-safe bags for up to 2 months. Reheat from thawed in a moderate oven.

Final Notes
This roast is perfect for entertaining, feeding a crowd, or simply treating yourself this weekend in Normanville. With the cold snap setting in, nothing beats the scent of slow-roasted garlic and herbs wafting through the kitchen.

Pop into Normanville Meats this week to grab your lamb leg – and don’t forget to ask about our house-made marinades and seasonal veggie packs to complete your meal.

Inspired by traditional Mediterranean cooking and adapted for local kitchens. For the original inspiration, visit The Mediterranean Dish.

Let us know how your roast turned out! Tag us on Facebook or Instagram – we’d love to see your weekend feast.