Honey-glazed Leg of Lamb with Potatoes
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse and pat dry the lamb. Season all sides with salt and pepper. Drizzle evenly with olive oil. Place in a heavy Dutch oven or ovenproof pot and roast for about 2.5 hours in preheated oven. If needed, add a little water if cooking liquid is too low. Baste lamb with cooking liquid several times during roasting.
Peel the potatoes and shallots. Cut the potatoes into cubes and the shallots into thin wedges. Arrange vegetables around the lamb for the last 30-40 minutes of cooking. Season with salt and pepper. Whisk together the honey and coarsely crushed coriander seeds, then brush evenly all over the lamb the last 45 minutes of cooking. Remove from oven, let cool slightly and serve the leg of lamb with potatoes.
