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John Torode's roast lamb (done easy)

John Torode’s here to help you treat the mothers in our lives to something special for Mothering Sunday. His one-pan roast leg of lamb with a herb crust cooked over potatoes, is a show-stopping family meal that takes minimal effort but is sure to impress. 

Herb Crusted lamb with potatoes and olives

Serves 8


Olive oil

20 large salad potatoes, peeled and kept whole

6 large banana shallots peeled and halved.

50g butter

1 whole leg of lamb

2 stalks of rosemary

1 -2 tbsp red wine vinegar

150g large black / green olives, pitted (reserve the brine water)

Large bunch of watercress (Garnish)

Salt and pepper

Herb Crust

200g White Breadcrumbs

200g Parsley

20g Thyme Leaves

4 Cloves Garlic (Chopped)

Salt & Pepper

100gr Dijon Mustard


1. Pre-heat the oven to 190C.

2. Heat 2 tbsp olive oil in a large non-stick sauté / frying pan. Once hot, add the peeled potatoes and sauté for 4-5 minutes, turning frequently to colour.

3. Add the shallots to the pan and cook for a further few minutes. Add the butter and season well with salt and pepper. Remove the shallots and potatoes to a plate and set aside.

4. Using a sharp knife, score the leg of lamb. Return the pan to the heat and once hot, sear the lamb on both sides until nicely browned. Place the rosemary sprigs on top of the lamb and add the potatoes and shallots alongside. Add a splash of red wine vinegar, season with salt and tip in the olive brine from the jar.

5. Transfer the pan to the oven and cook for around 1 hour until the lamb is nicely coloured and the potatoes and shallots have a good golden colour.

6. Remove from the oven and add the olives to the pan.

Now for the crust.

1. Mix breadcrumbs, parsley, thyme & garlic together in a food processor and season.

2. Brush the lamb leg with the mustard & cover with the herb crust, return the leg to the oven and cook for 15 to 20 minutes.

3. Take the finished lamb from the oven.

4. Put the lamb to one side to rest. Add sherry vinegar to the pan and give a good swirl with all the juice.

5. Finally carve the lamb, and serve with the vegetables, juices and watercress alongside.

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