Lamb is my favourite meal to prepare and now that is weekend again, it will be time to start the oven for a delicious afternoon meal. Here is how I prepare mine, share and use my recipe with love. Here is a list of things you will need.
2 kg leg of lamb or hogget
1 bulb of garlic
½ a bunch of fresh rosemary this will make you famous.
1.5 kg potatoes
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar
SO, you are back from the garden with all the items needed. Let’s get started in the kitchen now. I always love to open a bottle of organic and local produced wine while in the kitchen. It is something I enjoy with the cooking process.
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature, it is very important to maintain the room temperature.
Preheat the oven to 200C and place a roasting dish for the potatoes on the bottom of the oven.
Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. 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 and drizzle in a good amount of oil, then mix together.
Season the lamb with sea salt and black pepper, if you can crush the salt and peppercorns fresh this flavours are amazing on the lamb, then drizzle with the marinade and rub 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 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 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 more well done.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place 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 from the oven and leave to rest for 15 minutes so the meat can rest and basically cure and reset the juices. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Now that your mouth is water is time to get your meal ready for tomorrow, this will be a perfect meal for 8 people on a Sunday afternoon. Let me know in the comment section how did you do?