# SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

Super tender and juicy leg of lamb marinated in a flavorful red pepper herb marinade, roasted with vegetables, stock, and herb butter, and served with crispy roasted harissa herb Hasselback potatoes and harissa chimichurri sauce.

- Cuisine: Moroccan
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 3 red peppers
- 1 red onion
- 1 scotch bonnet pepper
- 1 handful fresh thyme
- 1 handful fresh rosemary
- 0.5 lime
- 2 spoons One Love Jamaican green seasoning
- 1 bulb garlic
- 1 spoon smoked paprika
- 1 spoon all-purpose seasoning
- 1 spoon black pepper
- 1 spoon cumin
- 1 spoon salt
- 1 splash white vinegar
- 1 drizzle olive oil
- 1 lamb leg
- 4 carrots
- 2 stalks spring onions
- 3 patties herb butter
- 1 cup vegetable stock
- 8 potatoes
- 1 handful fresh parsley

## Instructions

1. Add red peppers to a blender.
2. Add red onion to the blender.
3. Add scotch bonnet pepper to the blender.
4. Add fresh thyme and rosemary to the blender.
5. Squeeze half a lime into the blender.
6. Add Two spoons of One Love Jamaican green seasoning to the blender.
7. Add a bulb of garlic to the blender.
8. Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
9. Blend all ingredients until a smooth marinade is formed.
10. Make deep cuts into the lamb leg.
11. Drizzle olive oil over the lamb leg.
12. Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
13. Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
14. Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
15. Add fresh thyme and rosemary sprigs to the vegetables.
16. Season the vegetables with black pepper and salt.
17. Add some marinade over the vegetables.
18. Place the marinated lamb leg on top of the vegetables.
19. Place three pats of herb butter on top of the lamb leg.
20. Pour vegetable stock around the lamb leg and vegetables.
21. Cover the roasting pan tightly with foil.
22. Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
23. Bake the lamb and potatoes in the oven until cooked through and tender.
24. Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
25. Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
26. Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
27. Shred the lamb meat and serve it with the pan juices and chimichurri sauce.

## Equipment

- blender
- knife
- roasting pan
- foil
- baking sheet
- bowl

## Tips

- The secret ingredient for a ten times more 'fire' lamb is the 'One Love Jamaican green seasoning'.
- Roast the lamb with vegetables and stock under herb butter for extra flavor and moisture.
- Serve with crispy roasted harissa herb Hasselback potatoes and harissa chimichurri sauce.

## Source

- Original video: https://www.instagram.com/reel/DSDQCNWjAjP/?igsh=MWRsd3VsaGpjOXFrcw==
- Recipe page: https://www.cliprecipe.com/recipe/e6deaba9-cb38-4765-b0f5-df678b567092
- Extracted: 2025-12-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt