Slow Roasted Lamb Leg & Potatoes with Zingy Lemon & Herb Salsa

6th May 2026

Slow Roasted Lamb Leg & Potatoes

Sticky, zingy, and impossibly tender, this slow roasted lamb dish is mouth-wateringly good. The lamb gets covered in herbs and spices then bathed in Yealands Estate Single Vineyard Chardonnay. Yielding gloriously silky potatoes and lamb that's packed with flavour.

SERVES 6

PREP TIME: 35 MINS

COOKING TIME: 1 HOUR

INGREDIENTS:

LAMB MARINADE

1.5kg lamb leg

3 tablespoons olive oil

4 cloves garlic, crushed

1 tablespoon wholegrain mustard

1 tablespoon finely chopped fresh rosemary

1 tablespoon honey

2 teaspoons lemon rind

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon table salt

1 teaspoon cracked pepper

TO COOK

8 shallots, peeled and halved or quartered

5 large agria potatoes, peeled and sliced into wedges

200ml Yealands Estate Single Vineyard Chardonnay

1 tablespoon honey

8 sprigs of fresh thyme

½ teaspoon sea salt

1 teaspoon cracked pepper

ZINGY LEMON & HERB SALSA

¼ cup finely chopped fresh mint leaves

¼ cup finely chopped fresh coriander leaves

¼ cup finely chopped fresh parsley leaves

¼ cup olive oil

3 tablespoons lemon juice

1 clove garlic, crushed

Sea salt

Cracked pepper

Method

Heat the oven to 160ºC regular bake.

Peel the shallots and potatoes. Cut the shallots in half or quarters if using larger ones. Cut the potatoes into large wedges, roughly 6-8 per potato. Place them both in the base of a large roasting dish.

Using paper towels, dab the lamb leg to remove any moisture. Score the lamb all over with 1cm wide incisions.

In a bowl, mix together all of the marinade ingredients. Smear the paste over all sides of the lamb leg. Place the lamb on top of the potatoes and shallots.

Pour the Yealands Estate Single Vineyard Chardonnay over the potatoes and shallots and top with honey, thyme leaves, sea salt and cracked pepper.

Cover the roasting dish with a sheet of baking paper then wrap it tightly in tinfoil, making sure no air or moisture can escape. I usually use 2 sheets, slightly overlapping.

Remove the baking paper and tinfoil and roast for a further 30 minutes.

While the lamb is in the oven, in a bowl, mix together the salsa ingredients. Spoon half of the mixture over the lamb and serve the other half for serving alongside. This can be made in advance, kept in an airtight container in the fridge, remove from the fridge 30 minutes before serving.

Enjoy!

Recipe created for Yealands by The Hungry Cook.

Wine match: Yealands Estate Single Vineyard Chardonnay

Shop Chardonnay