Jamie Oliver recipes: Chef shares recipe for ‘best’ roast lamb and potatoes


British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to prepare a delicious Sunday roast. The classic meal has many components, but the focus is on the meat. That can be anything, but many Britons opt for lamb.

Jamie Oliver called the recipe the “best roast leg of lamb” and shared how to prepare the delicious British dish on his website.

The chef wrote, “A classic Sunday lunch, no frills and loads of flavor.”

The meal is enough for eight people and takes one hour and 35 minutes.

Jamie also described it as “not too difficult” – perfect for a beginner cook.

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Leg of Lamb or Hogget (2kg)

A bulb of garlic

Half a bunch of fresh rosemary

Potatoes (1.5 kg)

A lemon

olive oil

For the mint sauce

A bunch of fresh mint

A teaspoon of sugar

Three tablespoons of wine vinegar



Take the lamb out of the fridge an hour before cooking to allow it to come to room temperature.

Preheat the oven to 200ºC/400ºF/gas mark six and place a roasting dish on the bottom for the potatoes.

Break the garlic bulb into cloves, then peel three and leave the rest whole.

Pluck half of the rosemary leaves and roughly chop.

Parboil the potatoes in a saucepan of boiling salted water for 10 minutes, then drain and steam.

Gently toss the potatoes in the colander to roughen up the edges, then tip them back into the pan.

Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper and drizzle with a good dash of oil.

Tip the potatoes into the hot bowl and place them back under the lamb to catch all the nice juices.

Cook the lamb for 1 hour and 15 minutes if you like it pink, or 1 hour and 30 minutes if you like it more done.

Meanwhile, prepare the mint sauce.

Pick and finely chop the mint leaves, then place in a small bowl.

Stir in the sugar, a good pinch of salt, a tablespoon of hot water, and the vinegar.

When the lamb is cooked to your liking, remove from the oven and let rest for about 15 minutes.

Carve and serve with fried potatoes, mint sauce and some seasonal vegetables.

Jamie recommended adding some parsnips and carrots to the potatoes as well.


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