by Kyla Van Heerden

Cooking with Gaisang Hanyane

A slow-roasted leg of lamb and baby potatoes with garlic, rosemary, and red wine is the perfect centrepiece for Christmas lunch.


  • 2.5kg bone-in leg of lamb
  • 2 tablespoons lamb rub
  • salt and pepper to taste
  • 3 tablespoons cooking oil
  • 1kg baby potatoes, washed
  • 1 head of garlic, halved
  • 3 sprigs fresh rosemary
  • 1 cup red wine
  • 1½ cups lamb or beef stock


  1. Preheat the oven to 200ºC.
  2. Drizzle baby potatoes with cooking oil and season with vegetable seasoning, salt and pepper. Place the baby potatoes and garlic in a large, oven-proof casserole.
  3. Pour the stock and wine over the potatoes and garlic.
  4. Drizzle 1-2 tablespoons of cooking oil over the leg of lamb and season generously with salt, pepper and lamb rub. Place the lamb over the potatoes.
  5. Place in the oven for 30 minutes uncovered, then cover with a lid and place it back in the oven. Turn the heat down to 175ºC and allow it to roast for 2-3 hours until the lamb is tender.
  6. Remove the lid and turn the heat back up to 200ºC. Allow the lamb to roast until golden brown (about an hour).
  7. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.

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