Summary of "Easy Easter Roast Leg of Lamb | One Tray Recipe"

Easy One‑Tray Roast Leg of Lamb with Potatoes, Rosemary & Garlic

Presenters: John and Lisa Video: “Easy Easter Roast Leg of Lamb | One Tray Recipe”

Ingredients

Leg of lamb: ~2.2 kg (example used) — serves ~8–10
Potatoes: equal weight to lamb (for a 2.2 kg leg they use ~2 kg potatoes)
Onions: ~300 g (about 3 large onions)
Stock: ~500 ml (dissolve 1 stock cube in boiling water). Chicken, vegetable or lamb stock all suggested.
Butter: ~200 g, dotted into the potatoes
Olive oil: ~50 ml (light olive oil) for the lamb
Fresh rosemary: sprigs and small leaves/flowers
Garlic: cloves sliced/inserted into lamb slashes and some added to potatoes
Salt and black pepper to taste

Substitutions and notes

Any stock type may be used (chicken, vegetable, lamb).
Potatoes can be sliced by hand or with an electric slicer instead of a mandolin.
If you don’t have a cake rack/trivet, an oven shelf placed across the tray works as a trivet.

Equipment & prep

Large greased roasting/baking tray
Cake tray/cooling rack or an oven shelf used as a trivet so the lamb sits above the potatoes
Mandolin (or knife/electric slicer) for uniform potato slices — presenters caution about mandolin safety
Probe thermometer to check lamb doneness
Bowl to soak potato slices and to mix potatoes/onions/stock

Tip: If not using a mandolin guard, presenters suggest using a fork to hold the potato. Exercise caution — mandolins are sharp.

Method — step‑by‑step

Prep the tray and trivet
- Grease a large roasting tray. Place a cake tray/cooling rack or an oven shelf across the tray to act as a trivet (the lamb will sit on this above the potatoes).
Score and season the lamb
- Score the lamb deeply on an angle to create crisp bits and allow flavors to penetrate.
- Make small slits and push in slices of garlic and small pieces of rosemary.
- Drizzle ~50 ml light olive oil over the lamb and season with salt (and pepper if desired).
- Scatter extra rosemary on the trivet under the lamb for extra aroma.
Slice and rinse potatoes
- Slice potatoes thinly and evenly (mandolin recommended). Briefly place the slices in water to remove excess starch, then drain.
- Use potatoes equal in weight to the lamb (e.g., ~2 kg for a 2.2 kg leg).
Assemble the potato bed
- Return drained potato slices to a bowl. Add ~300 g sliced onions, chunks of butter (~200 g) distributed randomly, garlic to taste, and a good amount of salt and pepper.
- Dissolve 1 stock cube in ~500 ml boiling water and pour over the potato/onion mix.
- Gently “squinch” or loosen the mixture into the greased tray — do not pack down; leave some air and space for crisping and for lamb juices to penetrate.
Arrange lamb above the potatoes
- Place the cake rack/trivet over the potatoes, add extra rosemary on top of the trivet, then lay the prepared leg of lamb across the trivet.
Roast
- Oven temperature: 180°C.
- Cooking time: roughly 1 hour 20 minutes to 1 hour 30 minutes for a ~2.2 kg leg.
- Target internal temperature: probe to 52–56°C (presenters probed at ~1h25 and extended 5 minutes to reach desired temp).
Finish and carve
- Remove from oven when probe reaches desired temperature. Carve and serve — potatoes should be soft, infused with lamb juices and have some crispy edges.

Technique cues, tips & common mistakes to avoid

Score the lamb deeply on an angle to encourage a crispy exterior and even cooking.
Insert garlic and small rosemary pieces into scored slits so the aromatics roast into the meat.
Use a mandolin for even potato slices; if not using the guard, use a fork and be careful.
Soak sliced potatoes briefly to remove excess starch; drain before assembling.
Do not pack the potato layer tightly — leaving it loose helps crisp the edges and lets lamb juices penetrate.
Place lamb on a trivet so all meat juices drip directly into the potatoes.
Rosemary will brown/blacken during roasting but still contributes flavor — remove browned flowers before serving if desired.
Use a probe thermometer rather than relying on time alone to check doneness.

Serving & presentation

Carve the lamb at the table and serve with the potatoes, which will be infused with lamb juices, rosemary and garlic and will have crispy edges.
The recipe works well as a family‑style one‑tray roast and is attractive on the table as assembled and carved.