Ingredients
The following ingredients have 4 Servings
- 1.5kg small chat potatoes
- 1.5kg easy-carve leg of lamb (bone partially removed for easy carving), tied at 4cm intervals (ask your butcher to do this)
- 100ml extra virgin olive oil
- 2 garlic cloves, peeled, cut into small batons
- 1/2 bunch oregano
- 2 anchovy fillets in oil, drained, roughly chopped
- 4 long green shallots, thinly sliced
- 500g frozen peas
- 100ml chicken stock
- 1/2 bunch mint leaves, roughly chopped
- 40g shaved ricotta salata (substitute pecorino
- Juice of 1/2 a lemon
Instruction
- Preheat oven to 200°C.
- Place potatoes in a large saucepan, cover with cold water, cover with a lid and place over high heat. Bring to the boil, uncover, reduce to a simmer and cook for 6 minutes to partially cook through. Drain. Generously season the lamb.
- Heat half the oil in a large, heavy-based flameproof roasting tray. Add the lamb and cook, turning, for 5 minutes or until browned all over. Using the tip of a small paring knife, make 1cm-deep incisions evenly over lamb leg and insert pieces of garlic, oregano and anchovy into the holes. Add potatoes to lamb tray. Transfer to oven and roast, turning lamb and potatoes every 20 minutes, for 1 hour for mediumrare, or until cooked to your liking and potatoes are golden. Transfer lamb to a tray and stand, loosely covered with aluminium foil, for 20 minutes to rest. Cover potatoes to keep warm.
