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Roast leg of lamb with rosemary and kipfler potatoes
INGREDIENTS
2-2.5kg leg of lamb. If you’ve got a smaller over or smaller baking dish let your butcher know and they can cut the leg bone for your
rosemary bunch
6-8 cloves garlic lay cloves flat and crush with the back of a knife
½ cup olive oil
10-12 washed cut bigger potatoes in half, par boil until they can be pieced with a
kipfler potatoes fork
1 tbs corn flour
METHOD
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.
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. Serve.
