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Roast leg of lamb on garlic and lemon potatoes with mint aioli

Serves 6 - 8
Prep time: 30 mins
Cooking time: 5 hours

Juicy, garlicky lamb with zesty potatoes and a glass of velvety-smooth pinot noir – Sunday roast doesn’t get much better than this.



  • 1.5-kilogram leg of lamb 
  • 8 cloves garlic, peeled, 4 halved, 4 crushed 
  • 4 anchovies, halved 
  • extra virgin olive oil 
  • sea salt and ground pepper 
  • 6 medium Agria potatoes, peeled, sliced 2cm thick
  • 400-gram tin cherry tomatoes
  • wide strips zest from 1 lemon
  • ⅓ cup lemon juice
  • 3 bay leaves
  • 1 tablespoon dried oregano
  • 1 cup chicken stock
For the Mint Aioli
  • 1 large egg plus 1 egg yolk 
  • 2 cloves garlic, crushed 
  • 1 teaspoon Dijon mustard
  • 150ml rice bran oil 
  • 50ml extra virgin olive oil
  • ¼ cup fresh mint, roughly chopped
  • 2 tablespoons lemon juice
  • sea salt and ground pepper 
View the method
  1. Preheat the oven to 160°C. Make 8 deep incisions in the top side of the lamb using a sharp knife. Pack each cut with a slice of garlic and some anchovy. Brush with oil and season well with salt and pepper. 
  2. Put all the remaining ingredients in a large roasting pan, season generously and toss together. Place the lamb on top, cover tightly with tinfoil and roast for 4 hours.
  3. Remove the foil and roast, basting occasionally, for a further 1 hour, or until very tender. 
  4. Serve with the potatoes and dollops of mint aioli.
For the Mint Aioli
  1. Put the egg plus egg yolk, garlic and mustard in a small food processor and blend.
  2. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. 
  3. Add the mint and lemon juice and season. 
  4. Process again until smooth.
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