June 18, 2026

One Pan Lamb Roast

Serves:

Cooking Time:

< 60 min

Looking for a show-stopping roast leg of lamb recipe? This easy one-pan lamb roast pairs tender lamb and roasted vegetables with a creamy garlic, lemon and mint yoghurt sauce – perfect for family meals, entertaining, Father’s Day lunch and those inevitable “what’s for dinner?” moments.

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A great roast lamb recipe is all about simple ingredients, big flavour and effortless entertaining. This One Pan Lamb Roast combines succulent leg of lamb with golden potatoes, sweet roasted onions, garlic, olives, capers and sundried tomatoes for a dish that feels both rustic and special. Whether you’re hosting an Easter lunch, planning a Sunday roast or gathering loved ones around the table, this recipe delivers comforting family meals with minimal fuss.

What makes this roast leg of lamb recipe truly memorable is the creamy garlic and mint yoghurt sauce. Made with LANCEWOOD Greek Delight® Double Cream Plain Yoghurt, it adds a refreshing contrast to the rich lamb while bringing a luxurious texture that elevates every bite. For South Africans who appreciate quality dairy, it’s a delicious way to enjoy the richness associated with double cream South Africa products in a versatile family recipe.

If you’re searching for easy dinner ideas, easy dinner recipes for family, or simply wondering what’s for dinner, this one pan dinner is a winner. While not an easy lamb shank recipe, it offers the same hearty comfort and slow-roasted flavour families love. Serve it as an entertaining recipe for special occasions or add it to your collection of favourite South African recipes for memorable family gatherings throughout the year.

Ingredients:

Roast lamb:
1 kg deboned & butterflied leg of lamb
5 ml salt flakes
5 ml freshly ground black pepper
2 garlic clove(s), peeled and quartered
45 ml wholegrain mustard
30 ml fresh rosemary, chopped
5 potato(es), peeled and halved
2 red onion(s), cut into quarters
1 whole garlic bulb
240 g sundried tomatoes, drained and liquid reserved
45 ml olive oil
250 ml cherry tomato(es)
125 ml olives
mixed green and black
60 ml caper(s)

Yoghurt sauce:
375 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
45 ml roasted garlic bulb paste
30 ml lemon juice
30 ml fresh mint, chopped
salt to taste
pinch of cayenne pepper
To serve
3 pita breads
or 8 mini pita breads
60 ml butter

Method

Roast lamb:

Preheat the oven to 180°C. Use a sharp knife and cut 8 small deep pockets into the butterflied leg of lamb. Insert a garlic quarter into each pocket.
Combine the mustard, rosemary and 60ml of the liquid from the sundried tomatoes together. Rub the mixture all over the leg of lamb, roll up and secure with kebab sticks. Cover and leave to stand for 30 minutes.
In a large deep sheet pan, combine the potatoes, onions, garlic and sundried tomatoes. Drizzle with the olive oil and toss to combine. Place the leg of lamb in between the vegetables. Sprinkle with salt and pepper.
Place the sheet pan in the oven and roast for 60-90 minutes, or until the meat is done to your liking and the potatoes are soft. Add the cherry tomatoes, olives and capers after 45 minutes.
Leave to rest for 10-15 minutes before carving.

Yoghurt sauce:
Squeeze the garlic paste from the garlic bulb and mix with the yoghurt. Add the lemon juice and mint. Season to taste and sprinkle the cayenne pepper over before serving.

Pita Bread:
Butter the pita breads generously and fry in a hot pan until golden on both sides. Cut into wedges.

To serve:
Once carved, serve the roast leg of lamb with the yoghurt sauce and pan-fried buttered pita bread wedges. Enjoy!