Slow roast leg of Lamb with rosti potato, ratatouille, crispy kale and jus

Easter Lamb recipe from The Falcondale

Slow roast leg of Lamb with rosti potato, ratatouille, crispy kale and jus from The Falcondale.


  • Leg of Lamb
  • Potato
  • White Onion
  • Salt
  • Pepper
  • Rosemary
  • Red Wine
  • Courgette
  • Aubergine
  • Red Onion
  • Tomato
  • Tomato Puree
  • Garlic
  • Red Pepper
  • Kale
  • Jus
  • Oil
  • Water



Slow roast the leg of Lamb for 8 hours with water, garlic, red wine and rosemary
Once cooked, allow the meat to cool down completely
Spread clingfilm onto a flat surface and put the lamb on. Roll the lamb firmly and tightly into a roll and allow to chill for 2-3 hours. – preferably prepared the night before serving.
Cut into thick slices, remove the cling film (Cutting before removing will help avoid it falling apart)
Put back in the oven with a little stock for 20mins at 180 degrees


Grate potatoes, chopped rosemary and diced a white onion and season with salt and pepper and mix in a bowl.
Pour the contents of the bowl into a frying pan which must be at least an inch thick and have a lid.
Cook for 5 mins on a low heat with the lid on and flip
Cook for a further 5 mins with the lid on
Remove and cut into desired serving size.


Dice all the vegetables
Sweat the onions off – Do not allow them to colour
Add garlic and aubergine and fry off.
After 2 mins add courgette
After 2 mins add tomatoes
After 2 mins add 1tbsp tomato puree, salt pepper and season to taste
Cook until the vegetables are al dente


Using the water that you cooked the lamb in, reduce by half and add one tsp of tomato puree
Once reduced, thicken with cornflower and add 1 tsp of redcurrant jelly
Season to taste


Deep fry Kale at 100 degrees in a fryer
Put on greaseproof paper until dry