Zia Maria's Rosemary and Potato Lamp Roast


A really hearty home cooked meal for these cold winter nights, to share with your friends and or family.

This is a serving size of 8, multiply the ingredients to make additional servings.


  • 1 Lamp roast (900g used, you may choose smaller or larger)

  • 8 white potatoes

  • 5 garlic cloves (you may use Blu Estate Garlic infused EVOO as a substitute)

  • 4 medium sized white onions

  • A sprinkle of pink Himalayan salt

  • Blu Estate Reserve or Classic Extra Virgin Olive Oil (EVOO)

  • Blu Estate Rosemary Infused Extra Virgin Olive Oil (EVOO)


  1. Preheat oven to 200° while you begin prepping the ingredients.

  2. Wash the potatoes thoroughly as we will be keeping the skin on, the skin of potatoes contain more nutrients than the inner of the potato. set aside to dry.

  3. Create five 3cm deep slits into the lamp (over both sides) , place the garlic cloves into each slit.

  4. Transfer the lamp onto a fry pan, drizzle some Blu Estate EVOO over the lamp and salt both sides, cook both sides of your lamp for 3 minutes on each side, until browned.

  5. Remove the skin, cut the onions into quarters, and set aside.

  6. Cut the potatoes into quarters, and set aside.

  7. Using tongs transfer your lamp roast onto a roasting tray, and surround your potatoes and onions around your lamp in a single layer to ensure they cook all the way through.

  8. Drizzle a light amount of Blu Estate Rosemary infused EVOO over the lamp.

  9. Drizzle a generous amount of Blu Estate Classic or Reserve EVOO over the potatoes and onions.

  10. Place your roasting tray on the bars of your oven’s middle shelf, and allow to cook for 40 - 45 mins per kilo to achieve a medium roast, you may increase the cook time if you prefer your lamp well done.

Flavour everything with Blu Estate EVOO and love.


Anita Tooma