See all

4 portions


90 minutes


  • 1 Quebec lamb leg, semi-boneless (about 1.6kg)
  • 1/3 cup olive oil
  • Spice blend: dried oregano 15ml - paprika 15ml - chili flakes 5ml - garlic powder 10ml
  • 1 kg baby potatoes, cut in 2 or 4
  • 1/2 cup coconut milk
  • 1 tsp chopped ginger
  • 1 avocado
  • 2 cloves garlic
  • 8-10 sprigs of parsley
  • 6-8 sprigs of coriander
  • 4-5 mint branches, leafless
  • 1 lemon or lime, zest and juice
  • 1.5 tsp pepper flakes, optional


  1. Preheat the oven to 425 ° F.
  2. Cover the lamb leg with the spices. Place in a baking dish.
  3. Add a drizzle of oil on the leg. Salt and pepper.
  4. Bake in the oven for 20 minutes. Reduce the temperature to 375 ° F, cover and cook from 45 minutes to 1 hour depending on the desired doneness.
  5. Combine the potato wedges in a baking dish or on a baking sheet. Mix with a drizzle of oil, salt and pepper. Bake at 375 ° F for 25-30 minutes until tender.
  6. Mix the potatoes with fresh chopped parsley to taste.
  7. Put the herbs, avocado, half a lemon juice, garlic, ginger, chili flakes, coconut milk in a blender. Pulse until you get a smooth sauce. Add salt and pepper to taste.
  8. Serve a leg of lamb with the potatoes and the herb sauce.
A recipe by Gabrielle Pellerin

Chef’s Tip

Adapt the sauce according to your tastes. You can swap herbs for others or replace coconut milk with yogurt.