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Lamb with parisian potatoes in the oven

Prep-time Bake-time
15 min 3 hours
4 people


  • 1 Bone in lamb leg 2700g
  • 3-4 tbsp Chorio Extra virgin olive oil
  • 2 tbsp Epic Spice lamb rub
  • beef stock dissolved in 350ml hot water*
  • 150ml Kyperounta Petritis White wine
  • 1 tbsp Maldon sea salt flakes
  • 1 tbsp Maldon crashed pepper
  • 1 whole garlic*
  • 1 tsp corn flour dissolved in 2 tbsp of water*
  • 2 springs Alion rosemary
  • For the potatoes:
  • 1 package foodhaus parisian potatoes
  • 80 ml Chorio Extra virgin olive oil
  • 80g Lurpak unsalted butter
  • Maldon sea salt flakes
  • Maldon crushed pepper
  • ¾ tsp Epic Spice lamb rub
  • 3-4 cloves garlic*
  • lemon for serving*


Preheat oven to 200°C in the air. Brush the lamb with olive oil, season with salt and pepper and put the spice mixture all over it. Place the lamb in a  pan along with 2-3 sprigs of rosemary and the whole garlic. Add stock and wine.Cover the pan with aluminum foil and cook for half an hour. Then cook at 160°C for 3 hours.
Half an hour before the end of cooking time, place the potatoes plain in a pan and add olive oil and pieces of butter. Add salt, pepper, the Epic Spice mix and 3-4 crushed garlic cloves. Place them in the oven and continue cooking.
Once the time is up, uncover the lamb and cook at 200°C for another half hour. Take a tablespoon of juice from the lamb and pour it on the potatoes, turning them in between.
Finally, take the remaining juice from the lamb and pass it through a strainer. Heat it in a saucepan and after dissolving a spoonful of corn flour with 2 spoons of water, add them too and mix until it thickens a bit.

Kali Orexi!

**This recipe item is not found in foodhaus shop