Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach Recipe
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Flavors of Quebec
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: Under an hour

Difficulty: Easy
Chef's Note

An original recipe from Michel Lanot of Arôme restaurant at the Hilton Lac Leamy


For 8 servings

- 1 leg of Lamb, bone in, 3-4 kg (8 lb.)
- 3 cloves of garlic, 2 minced and 1 chopped
- 1 tbsp. fresh thyme, chopped
- 2 tbsp. fresn rosemary, chopped
- 2 kg (4 1/2 lb.) Yukon Gold potatoes
- 7 tbsp. extra-virgin olive oil
- 3 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. honey
- 800 g (1 lb. 12 oz.) fresh spinach, stems removed
  1. Preheat the oven to 180° C (350° F). Trim the leg of lamb of all fat and skin. 
  2. Make some small incisions in the meat, inserting into each a slice of garlic. 
  3. Then insert a little thyme and rosemary.
  4. Peel the potatoes; cut into thin (1-2 mm) slices; brush with oil and season with salt and pepper.
  5. Place the potatoes in a roasting pan. Place the leg of lamb on top; brush the lamb with the honey and season with salt and pepper.
  6. Place on the middle rack in the oven. Roast the lamb until a meat thermometer indicates 65° C (135°) for rare – the tip of the thermometer should be inserted into the meat without touching the bone.
  7. Let the lamb rest, covered loosely with aluminum foil, for 15 minutes.

Finishing and presentation

  1. While the lamb is resting, heat 2 tbsp. olive oil in a large saucepan over medium heat.
  2. Add the chopped garlic and cook gently for 30 seconds. Add half the spinach, stirring frequently. As it wilts, add the remaining spinach.
  3. Season with salt and pepper and set aside.
  4. Transfer the leg of lamb to a cutting board and serve with the potatoes and spinach.
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