And this roast leg of lamb recipe, paired with crispy, golden Hasselback potatoes and a punchy salsa verde, means you can create a dish that will bring Spring to your table.

This recipe is all about bold flavours and simple techniques that bring out the best in every ingredient. The lamb is roasted to perfection, resulting in tender, juicy meat, while the Hasselback potatoes soak up all the garlicky, herby goodness as they turn irresistibly crispy in the oven.

To balance the richness, a vibrant salsa verde adds a fresh, zesty kick, cutting through the decadence with its bright herbs and anchovy hit. Whether you’re planning a Sunday roast, a dinner party, or just treating yourself to something special, this recipe is a guaranteed crowd-pleaser.

Best of all, it looks spectacular on the table with minimal effort. So you can sit back, pour a glass of wine, and let the oven do most of the work.

Leg of lamb with Hasselback potatoes and salsa verde

Serves: 6 people
Prep time: 20 minutes
Cook time: 1 hour 25 minutes (plus 10 mins resting time)

Ingredients

For the lamb and potatoes:

2kg leg of lamb
A handful of rosemary sprigs
2 garlic bulbs
10 bay leaves
5 banana shallots
1.5kg Maris Piper potatoes
1 lemon, halved
5 tbsp olive oil
Maldon Sea Salt
Cracked black pepper

For the salsa verde:

1 small banana shallot, finely chopped
2 anchovies, chopped
1 tbsp capers, drained and chopped
Small handful of parsley, leaves picked and finely chopped
Small handful of basil, leaves picked and finely chopped
1 tbsp red wine vinegar or sherry vinegar
150ml olive oil

Read more: Try this zingy Asian-inspired shrimp and turmeric soup

Method

Preheat the oven to 180°C.

Prepare the Hasselback potatoes:

• Place a potato onto a chopping board and position a chopstick flat on either side.
• Using a knife, carefully cut slices all the way along the potato—the chopsticks will prevent you from cutting fully through.
• Repeat with each potato.

Prepare the lamb and vegetables:

• Place the leg of lamb onto a large roasting tray, skin side up, and nestle the prepared potatoes around it.
• Cut the shallots in half lengthways and add them to the tray.
• Cut the garlic bulbs in half horizontally (cross-section) and add two of the halves to the tray.
• Use a sharp knife to make small cuts in the skin of the lamb, then press some of the other cut garlic cloves and small rosemary sprigs into the cuts.
• Slot the bay leaves into some of the cuts of the potatoes.
• Add the halved lemon to the tray.

Season and roast:

• Drizzle the potatoes, shallots, garlic, and lemon with 3 tbsp of the olive oil.
• Drizzle the remaining 2 tbsp over the lamb.
• Season generously with Maldon Sea Salt and cracked black pepper.
• Place into the preheated oven and roast for 1 hour 25 minutes.

Make the salsa verde while the lamb is roasting:

• In a bowl, mix the chopped shallot, anchovies, capers, parsley, and basil.
• Add the red wine vinegar and stir.
• Slowly drizzle in the olive oil, mixing well.
• Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.

Rest and serve:

Once the lamb is cooked, remove it from the oven. The potatoes should be golden and tender. If they need more time, lift the lamb onto a board to rest and return the potatoes to the oven for another 10 minutes.

Allow the lamb to rest before carving. Serve with the potatoes, some greens, and the salsa verde.

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