Rosemary roasted Scotch lamb and potatoes

Enjoy St Andrew’s Day in style with Scotland’s family meal menu.

Scotch Lamb

Method

  1. Preheat the oven to 190°C/Fan 170°C/375°1. F/Gas Mark 5.
  2. 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.
  3. Season the lamb well with salt and pepper.
  4. Slice the potatoes to the thickness of a one pound coin.
  5. Place the potatoes, onion and garlic in a large roasting tin season well and toss together.
  6. Shake the dish to level the surface.
  7. Pour over the stock, then drizzle over the oil.
  8. Place the lamb on top of the potatoes, cover loosely with foil and roast for 1 hour.
  9. 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.
  10. 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.

With thanks to Quality Meat Scotland. The St Andrew’s Day Menu has been produced to get all of Scotland celebrating St Andrew’s Day in style by devising a traditional family meal everyone can enjoy.

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Ingredients

Serves 6 - 8

  • Leg of Scotch Lamb weighing 1.8kg
  • A couple of stems of fresh rosemary
  • Salt and freshly ground black pepper
  • 6 baking potatoes about 1.4kg, peeled
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1tbsp olive oil
  • ¾pt lamb stock