Kate’s mum’s roast lamb

Although Kate’s Mum is a great cook in all styles, there’s really nothing better than her roast lamb. Served with Reg’s roast potatoes, veggies and mint sauce, on a wintery day, or any other day, you can’t go past this classic.


1.5kg leg of lamb
Five cloves of garlic
Teaspoon of salt


Pre-heat oven to 350ºF or 180ºC.
Cut four or five slits into the skin of the meat and insert a garlic clove and small cut of rosemary down into each so that the flavour soaks into the meat.
Rub the skin with salt. Cover with foil and place in the oven on a roasting rack (no oil necessary) for an hour or so, then take the meat out and rest it.

The secret to a good roast is timing, so resting the meat helps because you can put the lamb back in to re-heat and/or cook a bit more on a lower heat when the timing is right with your roast potatoes and other veggies.

It should take an hour and a half of cooking for a 1.5–2kg leg of lamb. When ready to put the lamb back in, turn the oven down, take the foil off the meat and finish cooking for another 15–30 minutes, depending on how big the leg is. But consider taking the meat out of the oven to rest again sooner rather than later so as not to overcook.

When out of the oven, cover the lamb with foil again to seal the juices, while you serve the veggies.

Reg’s Roast potatoes
6 potatoes
60 mls olive oil
half teaspoon salt
Cut potatoes into not-too-big chunks and blanche in boiling water for about 10 minutes so that they are softened but not falling apart. Completely cover the pieces with olive oil and salt by rolling them around in a mixing bowl before putting them into a baking tray on a high heat. Depending on how big the pieces are, they should take about 45 minutes to an hour to crisp up. Turn them after 20 minutes and again when they come out of the oven, to give them a slightly homey-style look, a bit rough around the edges.

Serve lamb and potatoes with broccoli or your choice of green vegetable, mint sauce and a glass of merlot.

Serves 4