Ready In:


Good For:

Lunch, dinner, pot-luck



  • 1.4 – 1.6kg leg lamb (bone-in)
  • 6 large peeled potatoes- waxy variety like Nadine
  • 4 orange kumara- peeled
  • 2 broccoli- cut into florets
  • 1.5 lit hot chicken stock (instant is fine)
  • 1.2 lit water
  • 4 large onions-peeled, cut into 1/4 s
  • 1 onion- finely chopped
  • 200ml red wine- optional
  • 8 tsp rosemary oil- heat fresh rosemary in olive oil till very warm, cool, rest for 24hrs
  • 40ml vegetable oil
  • 6 cloves garlic- peeled
  • 3tsp Moroccan spice
  • 3 tsp butter (or duck fat)
  • 2 tsp tomato puree
  • 1 tsp Dijon mustard
  • 4-5 tsp bisto gravy granules 
  • fresh rosemary and thyme
  • seasoning to taste

Step by Step Instructions

Step 1

Fresh from a farm in New Zealand’s Waikato region, lamb around the whole country has the most incredible flavour profile and tenderness. Vast pasture and quality farming techniques continue to make New Zealand lamb one of the best in the world.

Although we’re here living in New Zealand it’s still the best option no matter where you live to purchase direct from the farmer. 

I’ve written this recipe and method in the same way as when I did it. I start with the potato and then the lamb, but this is totally up to you. Happy cooking. 

Step 2

This roast dinner consists of sliced braised potatoes and onions, roasted kumara, steamed broccoli, wine and mustard gravy and a herb and Moroccan spiced leg of lamb.

Let us start by preheating the oven to 190°C.


Step 3

Slice the potatoes 1/2 cm thick using either a knife or if you have a slicing machine, then use that to speed up this process. A hand-held mandolin can also be used. 

Slice the onions to the same thickness. Roughly slice the garlic.

Grease the inside of a 40 x 20cm roasting tin with 1 tsp melted butter or duck fat. Add the potatoes and onions.

Season & mix the potatoes with salt, pepper, 1 tsp rosemary oil and 1 tsp Moroccan spice. Spread the potato mixture, cover with hot stock and brush with 1 tsp melted butter.

Cover with tin foil and then into the oven. Total cooking time will be between 45-55mins. Bake for 35 mins with the foil, remove the foil, press the potato lightly and then bake again for another 10-20 mins until golden brown. 

Step 4

Season the lamb on one side with salt, pepper and 1 tsp Moroccan spice. Place onto a greaseproof-lined roasting tray, seasoned side down, onto a bed of fresh herbs.

Season the top side, or the other side of the lamb with salt, pepper, 1 tsp Moroccan spice, 40 ml vegetable oil and 2 tsp rosemary oil.

Place into the oven with the potatoes. Roast the lamb above the tray of potatoes if possible. 

The lamb will roast for between 50-60 mins total with at least three bastes during. 

Step 5

Chop the kumara into large chunks, add to a pot, cover with cold water and season with salt. Bring them to a boil and simmer for 2 mins. Drain in a colander and add to the lamb to roast together once the lamb has roasted for 30 mins. 

The kumara will be ready and golden brown at the same time as when the meat will be medium cooked. 

Step 6

Check the potatoes after 30 – 35 mins. Remove the foil once they’re soft and place back into the oven until golden brown. 

Baste the lamb for the first time after 25-30 mins.

Once the lamb has roasted for 30 mins, you’ll add the kumara and return the tray to continue roasting.

Roast lamb for another 10 mins and then baste with 4 tsp rosemary oil. Basting helps the meat to taste supremely flavoursome, tender, juicy, and melt in your mouth delectable. Return the lamb to the oven to finish cooking.


Step 7

Let’s make the gravy. Heat a frying pan or pot over a high flame. Add a tsp of butter and the finely chopped onions. Season and fry for 2-3mins until golden brown.

Add tomato puree, and mustard and stir through. Add the wine and bring to a boil. Add water and whisk through the gravy granules. Whisk, stir and cook the sauce for about 5-10 mins to thicken and flavour. Season to taste.

Step 8

The lamb will need at least 30 mins rest before slicing. Cover lightly with tin foil as the meat rests (and rest in a warm area like the kitchen).

Resting the meat is very important. Check the meat using a probe thermometer or press the thickest part of the meat and hope for a medium firm resistance. Temperature if using a probe should be between 65°C-70°C for a medium, light pink colouration of the meat. 

Step 9

Steam the broccoli at the last minute as the florets should only take 2 mins to cook in a hot steamer. Season with salt before plating.

Step 10

Here’s a trick to guarantee the meat has rested sufficiently. If starting to slice the meat it has steam coming from it, then rest some more. A tiny amount of steam is ok but not a lot.

The meat is too hot and needs further resting if the meat has steam pouring from it. Cover and rest some more.  

Got a question? Just message me on social media. Followed this recipe and cooked for my family/friends.

Why not share by sending it to #familykitchenwithmark

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