Make it Scotch

Rosemary Roasted Scotch Lamb and Potatoes

  • Prep 20 mins
  • Cook 2 hours
  • Serve 6-8

Ingredients

Cooking Method

  • 1
    Preheat the oven to 190C/Fan 170oC/375oF/Gas Mark 5. Place the lamb on a board. Break the rosemary into small sprigs. Use a small sharp knife to make incisions in the lamb; poke a sprig of rosemary into each hole. Season the lamb well with salt and pepper.
  • 2
    Slice the potatoes to the thickness of a one pound coin. Place the potatoes, onion and garlic in a large roasting tin season well and toss together. Shake the dish to level the surface. Pour over the stock, then drizzle over the oil.
  • 3
    Place the lamb on top of the potatoes, cover loosely with foil and roast for 1 hour. Remove the foil and return to the oven for a further 40 mins to allow the potatoes and lamb to brown. This gives medium cooked lamb or for well done cook for a further 20 mins.
  • 4
    When ready, remove the lamb to a carving board, cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes.
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