An easy lamb recipe with oven potatoes. A full flavoured go-to recipe for all celebrating occasions.
Ingredients
2.00 kgr Lamb, leg, whole, roasted well done, lean and fat
1.50 kgr Old potatoes, roast in lard
150.00 ml Olive oil
0.50 cups Rosemary, fresh
0.50 cups Lemon juice, fresh, weighed as whole fruit
8.00 item Garlic, raw, cloves, item
Preparation
Break the garlic bulb up into cloves, then peel leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest, drizzle in a good lug of oil, and then mix.
Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub it all over the meat. Place on the hot bars of the oven above the tray.
Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip them back into the pan. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil.
Tip the potatoes into the hot tray and place them back under the lamb to catch all the lovely juices.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it medium well.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place them in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water, and the vinegar.
When the lamb is cooked to your liking, remove it from the oven and leave it to rest for 15 minutes or so. Carve and serve with roast potatoes, mint sauce, and some seasonal greens.
