Traditional Norwegian Leg of Lamb Roast with Herbs

A traditional Norweginan lamb roast recipe from
Traditional Norwegian Leg of Lamb Roast with Herbs

The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.

2.5 kg [5 lb] leg of lamb
1 tablespoon of fresh sage
1 tablespoon of fresh rosemary
2 tablespoons of fresh parsley
2 tsp salt
1 teaspoon of freshly ground pepper
4 garlic wedges
8 large potatoes
2 onions
1/2 dl [0,1 pt] olive oil
1 ts freshly ground pepper
Vegetables to taste
5 dl [1 pt] of the liquid from the roasting pan
2 tablespoon corn flour
1 dl [0,2 pt] water
1 tablespoon soy sauce
1 dl [0,2 pt]  red wine
1/2 tsp salt
1/2 teaspoon of coarsely ground pepper

6 servings


[1] Mix together herbs, salt, pepper and garlic. Cut small incisions with a pointed knife across the lamb meat. Rub the herb blend over the meat and make sure that some of it goes into the incisions.

[2] Peel the potatoes and onions. Cut the potatoes into 2,5 cm / 1 inch thick cubes and cut the onion into thin slices. Put the potatoes and onion in a roasting pan. Pour the oil over and sprinkle with salt and pepper.

[3] Put a grid over the roasting pan and put the lamb on top. Insert a roasting thermometer into the thickest part of the meat. Make sure that the thermometer is not agains the bone, then you might get the wrong core temperature. Roast at 125 C / 255 F until the thermometer shows about 70 C / 160 F for a pink center.

[4] Leave the roast to rest for about 20 minutes before cutting. Serve with the oven-baked potatoes, gravy and buttered vegetables.

[5] Sauce: Strain the pan liquid into a saucepan and add soy sauce and red wine. Bring to a boil, stir the corn flour in a little cold water and add to the sucepan. Cook until you get a nice thick sauce. Let the sauce simmer for approx. 15 minutes. Season with salt and pepper.