Leg of Lamb with Sautéed Idaho® Potatoes


  • 4 russet Idaho® potatoes
  • 5 pounds de-boned leg of lamb meat (8 ounce portions)
  • 3 tablespoons garlic, chopped
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 Spanish onion, diced
  • 1 pound spinach, washed and dried
  • 1 tablespoon garlic, crushed
  • 1 tablespoon unsalted butter
  • 3 tablespoons feta cheese, crumbled
  • 12 ounces red wine sauce, or your favorite meat sauce
  • 1 bunch watercress
  • 1 tablespoon salad dressing of your choice (or oil & vinegar)


  1. Marinated lamb in garlic, rosemary, thyme and olive oil.
  2. Cooked the potatoes, skin on. Peel and crumble.
  3. Season the lamb with salt and pepper. Grill or roast until internal temperature of 135°F - Medium rare. Set aside to rest. 
  4. Sauté the onion, potato, spinach and garlic in the butter until spinach is soft and wilted. Season to taste.
  5. Turn off the heat. Add the feta cheese. This mixture will be semi-dry. Cool.
  6. Shape the potato mixture in the shape of small disks the size of silver dollars. Make sure the cakes are firm.
  7. Reheat to 350°F oven when ready to serve.
  8. Garnish with watercress.
  9. Slice the lamb evenly on top of the potato feta lake. Sauce the plate and dress the watercress
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