Rosemary Roast Lamb with Herbed Potatoes
Nothing like a lamb roast to bring the family together.
|Preparation Time:||15 minutes|
|Cooking time:||11/2 hours|
- 1.8 - 2kg easy-carve leg of lamb roast, at room temperature
- 4 cloves garlic, cut into slivers
- 1/2 cup olive oil
- 2 tablespoons seeded mustard
- 1/2 bunch fresh rosemary sprigs
- sea salt and freshly ground black pepper, to taste
- 2 cups dry white wine
- 1.5 kg potatoes, peeled
- 1/2 cup olive oil, extra
- 1/3 cup finely chopped fresh herbs (parsley, chives, rosemary)
Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the olive oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out. Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200°C for 1¼ hours, basting occasionally and adding more wine if needed.
Meanwhile, cut potatoes into large chunks and bring to the boil in a saucepan of salted water. Cook for 10 minutes or until just starting to become tender. Drain and allow to dry. Scrape the potatoes with a fork to rough up the surface. Heat the extra olive oil in a roasting pan at 200°C then toss in the potatoes ensuring they are well coated and season with salt. Roast for 40 minutes, shaking the pan occasionally, until crisp and golden. Sprinkle with herbs just prior to serving.
Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.