• For the Marinade

  • 20ml dijon mustard
  • 80ml honey
  • 15ml fresh rosemary, chopped
  • 15ml fresh thyme, chopped
  • 15ml lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 garlic cloves
  • Rosemary sprigs for garnishing
  • For the Hasselback Potatoes

  • 1kg baby potatoes
  • Salt and pepper to taste
  • 1/2 cup Kerrygold Original Irish Butter, melted
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 3 cloves garlic, minced


Recipe by: Thabitha Makwakwa (@thabitha_chef)

For the Roast Lamb

Mix all the marinade ingredients in a medium-sized bowl. Place the leg of lamb, along with half of the marinade, in a dish big enough to hold the meat and make sure all parts of the meat are marinated all the way through.

Thoroughly baste the leg of lamb in the marinade.  Now pour the remaining marinade over the lamb and place it in the refrigerator.

Allow the meat to sit in the fridge overnight so the marinade can soak into the meat.

When ready to cook, preheat the oven to 200°C. Once the oven has reached the temperature, place the leg of lamb in a casserole and cover.

Roast for 45 minutes - 1 hour with the lid on.

Add remaining asparagus and potatoes (see below) to the casserole and season with salt and pepper to taste.

Return to the oven, reduce the temperature to 160°C and roast for 30-40 minutes.

For the Hasselback Potatoes

In a small bowl combine the melted butter, parsley, thyme, rosemary and garlic. Place the potatoes in a casserole and brush the tops of the potatoes along the tops with the garlic herb butter.

Set aside while the lamb is roasting in the oven.

After 45min - 1 hour, add the potatoes to the casserole with any remaining asparagus. Allow to roast for 30 - 40 minutes further until done.

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