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Wood Fired Lamb, Asparagus and New Potatoes

A perfect spring twist on a winter’s dish; ideal whilst the spring evenings are still a little chilly!

  • 4lbs Leg of Lamb, boneless roast
  • 1 bunch of Asparagus
  • 1 head Garlic, cloves
  • 2 tbsp Fresh Rosemary
  • 2lbs of New Potatoes
  • Salt and Pepper to season
  • 60ml of Olive Oil
  • Zest and Juice from 2 Lemons


In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season the lamb with salt and pepper. Place in a large re-sealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let it sit at room temperature for 1 hour (or refrigerate overnight), flipping the bag halfway through.


Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.


Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer potatoes to a cast iron tray and roast for 20 minutes.


Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast for 15 minutes. Remove the lamb from the oven to let the oven cool to a temperature of 150 degrees C, and cook for 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (about 20 minutes longer).


Tent lamb with foil, and let it rest for 20 minutes before carving and serving. If necessary, to fully cook vegetables; return them to oven while meat is resting.


Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to or Facebook or Tweet us your photos.


If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.


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