Slow Roasted Lamb with Fried Potatoes
This is the ideal meal for a special occasion or lazy sunday afternoon.
The most important thing to remember about cooking a leg of lamb is to not over-cook it. Lamb has such fantastic flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it still has a touch of pink to the meat.
- 1 Leg of Lamb
- 1 Garlic Bulb
- 5 Carrots Cut into quarters
- 4 tbsp Rosemary Chopped
- 1/4 cup Fresh Lemon Juice
- First, stud the lamb with rosemary. Use a sharp pointed knife, make at least 20 incisions all over the meat. Peel 4 garlic cloves, crush them them and spread evenly over the lamb. Next, push the rosemary into the incisions.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add the oil and brown the lamb all over. Scatter the carrot, remaining garlic and rosemary in a large roasting tin.
- Roast for about 1 hr 45 mins. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.
A wonderful alternative to chips and so much simpler to prepare
- 1 kilogram Baby New Potatoes
- 8 tbsp Sunflower Oil
- Cut the potatoes into chunks. Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat the oil in a large non-stick frying pan until you can feel a strong heat rising. If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins. Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.