Roasted Lamb Leg with Baby Potatoes

COOKING TIME :  55 min.


  • 1 lamb leg with bone trimmed (approx. 2.5 kg / 5.5 lb)
  • Salt and coarsely grinded pepper
  • 45 ml olive oil (±3 tbsp)
  • 1 kg baby potatoes (±2.2 lb)
  • 15 ml dried thyme (±1 tbsp)
  • 6 garlic cloves
  1. Preheat oven to Th 6-7 / 200°C / 400°F.
  2. Rub lamb leg with salt and pepper.

  3. Place the Tupperware Cast Iron Collection Cocotte over medium high heat. Add 15 ml (±1 tbsp) olive oil and preheat for 2 min. Sear lamb leg on each side until it turns a nice golden brown colour, then set aside on a plate.

  4. Wash and dry baby potatoes, no need to peel them. Add them into the empty Cocotte, then sprinkle with thyme. Add unpeeled garlic cloves and remaining 30 ml (±2 tbsp) olive oil, then mix gently to coat potatoes with oil.

  5. Place lamb leg on potatoes. Cover and cook in oven for 50 min.

  6. Remove Cocotte from oven and allow to stand, cover on, for 30 min.

 Tip: In order to prevent the lamb touching the inside walls of your Cocotte, ask your butcher to trim the bone. You generally need to allow about 20 min. cooking time per kilo of lamb, but this will vary according to the weight and shape of the lamb, as well as your preferences.