Preparation Time: 1 hour and 20 minutes
What you will need:
Roast Leg of Lamb:
6 sprigs of rosemary
6 garlic cloves, roughly sliced
2kg leg of lamb
Rosemary Roasted Potatoes:
6 large Maris piper potatoes
150ml of olive oil, or duck fat
1 pinch of salt
Few sprigs of rosemary
Preheat the oven to 190°C. Break the rosemary into small sprigs. Pierce six or seven holes in the lamb and stud with the rosemary and garlic. Pour olive oil over the leg and massage it briefly to cover the surface, then season the lamb with salt and pepper and roast in the oven for approximately 1 hour for medium rare or until cooked to your liking.
Peel and cut the potatoes into thirds, place in a pan of cold water and bring to the boil. Cook until the potatoes are not cooked in the middle, but are starting to soften on the outside. Drain and leave the potatoes in the colander for 5 minutes so the steam can escape. Sprinkle over a little salt and cracked black pepper and lightly toss the potatoes so the edges break up slightly – this will result in nice crispy roasties.
Pour the oil or duck fat into a deep roasting tray and place in the oven for 10 minutes, until smoking hot. Remove the tray from the oven and spread the potatoes out in the tray, taking care not to splash yourself with hot oil and break some sprigs of rosemary and put over the potatoes. Roast for 45 minutes, turning the potatoes halfway to ensure they are nicely cooked all over. Remove from the oven, sprinkle the chopped rosemary and serve immediately.
Wine match: Beronia Rioja Reserva
Beronia Reserva is matured for 18 months in mixed French and American oak barrels. It has complex flavours of wild fruits, chocolate and leather, with hints of clove and sweet spice. It’s well-structured with a velvety texture, fine tannins and a lingering finish.
Recipe from MimoDownload