Marinated lamb with potato gratin



Serves 6

For the lamb:

  • 1.3 kg leg of lamb
  • 1 tablespoon chopped base herbs (rosemary, thyme, oregano)
  • 2 cloves garlic, peeled
  • 1/2 teaspoon dijon mustard
  • Juice of 1/2 lemon
  • 1 tablespoon rapeseed oil

For the gratin:

  • 700g white potatoes, peeled and very thinly sliced (or slice in a magimix)
  • 150ml milk
  • 350ml water
  • 1 teaspoon bouillon
  • 1 tablespoon mixed base fresh or dried herbs (thyme, oregano, rosemary)
    Good grind of black pepper
    1 teaspoon of butter


Prep time: 5 hours marinading
Cooking time: 1 hour 15 minutes cooking
Total time: 6 hours 15 minutes

Marinated lamb with potato gratin

A beautiful meal for Easter Sunday showcasing what spring food is all about. The aromas from the herbs really permeate through the meat, making it utterly irresistible.


Firstly make the rub by pounding the marinading ingredients together in a pestle and mortar (or a food processor). Place the lamb in a ovenproof dish and rub in the marinade. Cover and marinade in the fridge for 5 hours or overnight if possible.

When the lamb is ready to cook, bring the lamb to room temperature and preheat oven to 180/350/gas 4.

Before it goes in, you will need to prepare the potatoes by placing them in a large saucepan with the water, milk, bouillon, herbs, bay and pepper and bring to the boil. Grease an ovenproof dish with the butter and spoon in the potatoes. Pour over the liquid and place in the oven for 1 hour. Cover with foil to stop them from burning and return them to the oven for a further 30-45 minutes.

While the potatoes are cooking, pop the lamb in the oven and cook for 1 hour 10 minutes (medium rare) and rest for 15 minutes.

Enjoy with green beans, sprouting broccoli and the gorgeous juices from the pan. Yum!



5 hours to overnight is ideal for marinading, but if you don’t have time, then it will still be delicious if you rub the lamb and then roast it.”

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