Lamb and potatoes with basil


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 2 garlic cloves
  • 2 bunches basil
  • 50 g butter
  • 4 bintje potatoes, unpeeled
  • 1.2 kg half lamb leg roast
  • 100 ml olive oil
  • Fine sea salt

1 baking dish

1 chopping board

4 sheets foil


Peel the garlic and chop it finely with 8 basil leaves. Mix into the butter with a fork and season with salt.

Preheat the oven to 180°C.

Split the potatoes in half, place a quarter of the herb butter in each potato and roll each potato in foil.

Rub the lamb with the olive oil, sprinkle with sea salt, cover with the rest of the basil dressed in a little olive oil and bake for 1 hour 10 minutes. Add the potatoes after 30 minutes.

Rest for 10 minutes before serving.