Roast Lamb Leg with Potatoes – Recipe & Cooking Tutorial

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Roast Lamb Leg with Potatoes – Recipe & Cooking Tutorial

Today’s dish is roast lamb leg with potatoes, one of the main courses served at family gatherings and Ramadan banquets. It’s a rich, hearty, and delicious meal that relies mainly on lamb and potatoes, and it is usually served with white rice and salad. Let’s get started with the preparation.

Ingredients

Roast Lamb Leg with Potatoes

 
Serves 6 people

  • 3 kilograms lamb leg

  • 4 potatoes

  • 2 carrots, sliced

  • 3 large tomatoes, sliced

  • 2 medium onions, grated

  • 3 garlic cloves, cut lengthwise

  • 50 ml white vinegar

  • 2 tablespoons tomato paste

  • 80 ml cooking oil

  • Salt and black pepper

  • Spices: coriander, cinnamon, bay leaves, and rosemary

  • 2 yellow bell peppers

  • Mixed spices

Preparation Method

1. Preparing the lamb leg:
A tip before starting: meat (whether lamb, beef, buffalo, or camel) should not be washed with water, as it loses some of its nutritional value.

Pat the lamb leg dry with white paper towels to remove any remaining juices. Using a sharp knife, make incisions in different spots in the meat and insert the garlic slices into these cuts. The lamb is now ready for seasoning.

2. Preparing the roasting pan:
In a large oven tray, mix together the grated onions, vinegar, oil, tomato paste, salt, black pepper, bay leaves, rosemary, and mixed spices.

Rub the lamb leg thoroughly with this seasoning mixture (make sure to do the marination on a separate plate, not directly in the tray).

Cut the potatoes into large chunks, wash them well, and add them to the tray. Add the tomato slices and yellow bell peppers, mixing them well with the marinade so that all sides are evenly coated and nothing sticks out uncooked.

Finally, place the seasoned lamb leg into the tray. Cover the tray with aluminum foil to prevent the top from burning before the meat is fully cooked. The tray is now ready for the oven.

3. Cooking:
Preheat the oven for 30 minutes at 200°C (390°F). Place the tray inside and cook for 120–130 minutes until the lamb is fully roasted.

Serving Tip:
For the best flavor, it’s recommended to let the tray sit for about 6 hours before placing it in the oven. Ideally, prepare it the night before and let it marinate overnight — it will be ready for roasting the next day.

Enjoy your meal!

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