There's not much better than a classic roast and this recipe is just that! It couldn't be easier to make and highlights the flavour of our Saltbush Bultarra Lamb perfectly. We've chosen to use kipfler potatoes here which hold their shape really well and have a nutty and buttery flavour with a beautiful creamy texture.
2-2.5kg leg of lamb
6-8 cloves garlic lay cloves flat and crush with the back of a knife
½ cup olive oil
10-12 washed cut bigger kipfler potatoes in half, par boil until they can be pierced with a fork
1 tbs corn flour
Preheat oven to 140 degrees Celsius.
Cut 5 slits, 2cm wide and 2cm deep into the lamb. Press a clove of garlic and a cutting of rosemary into each slit.
Place remaining rosemary and garlic in a large roasting pan.
Drizzle 2 tablespoons of olive oil over the lamb, season with salt and pepper. Rub oil over the whole surface of the lamb.
Roast in oven for 2 – 2.5 hours (less if you like it a bit more pink).
Drain potatoes and add to the roasting pan. Coat potatoes with the remaining oil and additional salt and pepper. Roast for 1 hour or until potatoes are golden.
Remove lamb from the oven and transfer to a plate, wrap with foil and leave to rest for 10-20 minutes. Carve the lamb and serve with potatoes.
For the gravy, sieve the pan juices removing rosemary and garlic. Heat juices in a pot on the stove, removing 1-2 tablespoons and adding to the corn flour in a separate bowl.
Mix until a paste, add to remaining juices, stir until combined.