Chef Jason Roberts

Roast Leg of Lamb Provencal Style with Roasted Potatoes

Chef Jason

When I know I’ll have a group of hungry footballers over for dinner, nine times out of ten, they will eat leg of lamb. Here’s a recipe I’ve been putting together of late. If you can get yourself a good blend of Provencal herbs, it can really make a difference. The herb mix I am using at the moment is thyme, marjoram, parsley, tarragon and lavender. It’s out of this world!


For the Lamb

1 tsp coarse sea salt

2 cloves garlic

1 tbs Provencal mix (or you can use mixed Italian herbs)

1/2 tsp ground black pepper

2 tbs dry white wine

2 tbs olive oil

1 leg of lamb, with bone in (approximately 2kg / 4 1/2 lbs)

For the Potatoes

700g (1 1/2 lb) kipfler or other waxy potatoes

1 whole bulb of garlic, broken into cloves with the skin intact

2 large sprigs of rosemary

3 tbs olive oil

Pinch of salt and freshly ground black pepper


For the Lamb

Pound together the salt and one clove of garlic in a mortar and pestle.* Add herbs and pepper and pound into a paste. Mix in the white wine and olive oil.

Trim the leg of lamb of all skin and excess fat. Rub the leg with the marinade paste, then wrap in plastic wrap and leave for an hour to allow the meat to absorb all the flavors.

Pre-heat oven to 190C/375F.

Heat a large roasting pan and brown meat on all sides. Place into oven for 20 minutes, turn, and cook an additional 20 minutes. Pull out of oven, cover with tin foil and allow to rest for 10 minutes.

For the Potatoes

Wash the potatoes and if large, split into halves. Place onto a baking tray with the garlic cloves. Douse with olive oil and season with the salt and pepper. Roast at 190C/375F for approximately 40 minutes or until golden and tender.


* If you do not have a mortar and pestle, use a food processor, or on a chopping board finely chop the garlic then add salt and crush with the heel of the knife to form a paste. place into a small bowl and add the rest of the ingredients.