An easy recipe from Fay Maschler.
Ingredients
- 1 small leg lamb
- 6-8 plump garlic cloves peeled and finely chopped
- fresh rosemary and mint sprigs leaves roughly chopped
- sea salt & black pepper
- olive oil
- 3 lb firm waxy potatoes peeled and thinly sliced
- 1 oz butter
Servings:
Instructions
- Preheat the oven to 200 C, Fan 180 C, Gas 6.
- Make deep diagonal slashes in the lamb as if you were crisscrossing a baked ham. Push 3/4 of the chopped garlic into the cuts and sprinkle with the herbs. Season with salt and pepper and dribble olive oil over the whole leg.
- Layer the potatoes in a roasting tin, interspersing the layer with salt, pepper, dots of butter and the remaining garlic. Put the meat on a roasting rack over the potatoes.
- Set the tin on the bottom shelf of the preheated oven and roast for 90 minutes if you like the meat pink . If you like it more well done reduce the heat and cook for a further 30 minutes.
- Remove the meat from the potatoes and cover with foil to allow it to rest for 10 minutes. During this time you can brown and crisp the potatoes on a high shelf in the oven.
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