Mother’s Day Roast: Leg of Lamb with Hasselback Potatoes

A beautifully roasted leg of lamb is one of the great centrepieces of a family Sunday dinner. This recipe pairs tender Irish lamb with golden hasselback potatoes, garlic and fresh herbs, all roasted together in one tray. It’s simple to prepare, full of flavour and perfect for celebrating Mother’s Day around the dinner table.

Serves: 6–8
Prep Time: 20 minutes
Cooking Time: Approx. 1 hour 30 minutes plus resting

Ingredients

For the lamb

• 1 Hugh Maguire Butchers Irish leg of lamb (approx. 2kg)
• 2 bulbs garlic
• 10–15 sprigs fresh rosemary
• 10–15 sprigs fresh thyme
• 4 tbsp olive oil
• Juice of 1 lemon
• Sea salt and freshly ground black pepper

For the hasselback potatoes

• 1.5–1.7kg potatoes (Rooster or Maris Piper work well)
• 12–14 bay leaves
• 2 tbsp olive oil
• Sea salt and black pepper

Method

1. Preheat the oven to 210°C (190°C fan). 
2. Using a sharp knife, make small incisions all over the lamb.
3. Slice some garlic cloves and push them into the cuts along with small sprigs of rosemary and thyme. If time allows, prepare the lamb a day in advance and refrigerate overnight for extra flavour, removing it from the fridge about one hour before cooking.
4. Place the leg of lamb in the centre of the tray and rub with olive oil, lemon juice, salt and pepper. Roast for approximately 1 hour 30 minutes, occasionally spooning the roasting juices over the potatoes.
5. For pink lamb reduce the cooking time slightly, or cook a little longer for well done.
6. To prepare the hasselback potatoes, place each potato between the handles of two wooden spoons and carefully slice thin cuts across the potato without cutting all the way through.
7. Insert a bay leaf into one of the centre slits of each potato.
8. Place the potatoes into a large roasting tray along with the remaining garlic halves and extra herbs. Drizzle with olive oil, season well with salt and pepper and toss to coat.
9. Remove the lamb from the oven and allow it to rest for 15 minutes before carving. If needed, return the potatoes to the oven for a few minutes to crisp up before serving.

Hugh Maguire Butchers Tip

Ask your butcher for a bone-in Irish leg of lamb for the best flavour. Cooking on the bone helps retain moisture and gives the roast a deeper, richer taste.