Roast Lamb with Cyprus Potatoes


I love cooking the potatoes this way – they are totally delicious.  This is a no-fuss, special dinner.

We bought the salt marsh lamb and potatoes from Booths’ supermarket in Carnforth.  Booths is a north-western phenomenon, which has proud little stickers all over the shelves, declaring ‘I’m from Yorkshire’ or ‘I’m from Lancashire.’  It’s a wonderful shop where I always spend far too much money.

You’ll need a joint or two of lamb (leg or shoulder), about 8 Cyprus potatoes, peeled and halved lengthways, one sliced onion, six cloves of garlic, sliced, a tin of tomatoes, ground coriander, ground cinnamon, dried oregano, olive oil and the zest and juice of a lemon.  You might also want some spinach and fresh parsley or coriander.

Cut deep gashes into your lamb and marinate it for 2-4 hours in garlic (6 cloves), 2 teaspoons dried oregano, half a teaspoon of cinnamon and a teaspoon of ground coriander, the zest and juice of a lemon, salt, pepper and a good glug of olive oil.

After the marinade time, pop a lid on and give the lamb an hour’s head start in a hot oven (180-200 degrees).

Now, stick in your potatoes – underneath, around and on top of the lamb.  Sprinkle over a sliced onion and a tin of tomatoes.  Sprinkle an extra couple of teaspoons of ground coriander and some salt over the dish.Turn down the oven and cook in a medium oven (160-180 degrees) for a further 90 minutes; for a larger joint, you will need longer.

If you like your potatoes crispy, like in the photo, take them out with a slotted spoon and cook on a non-stick tray in a hot, hot oven for 15-20 minutes while the lamb rests.

Serve on a bed of spinach with plenty of fresh parsley or coriander.

The starting point for this recipe was


16 thoughts on “Roast Lamb with Cyprus Potatoes

  1. I love Booths! Whenever we go to the Lakes we always pay a visit to the one in Windermere. The lamb sounds delicious.

  2. I have just woken up, hungry and ready to gobble anything, now I see this lamb here looking so delicious and ready to eat. If screens were plates, I would just go ahead and gobble it all up. I love your cooking, I always stop by to read what you did etc and would love to cook from here, one of these fine days. Thanks for sharing. Wish you a wonderful week!

    • What a lovely thing to say! There won’t be much to read this week as we are staying with our friends in Dorchester, and I think I was a bit rude the last time, photographing everything they cooked. This time I’m being good by just eating and appreciating!

      • Enjoy your visit in Dorchester and worry not about the blog. We shall read it when you come back. Thanks, just a shot or two wouldn’t be too rude? my best wishes to your friends!

  3. Possibly being stupid but when you say “pop a lid on” did you do it in a large casserole dish? Recipe looks delicious can’t wait to try it.

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