Sunday Lamb Roast with Potatoes
⏳ Time
1 hour 45 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
For the sauce, mix finely chopped mint, sugar, salt, a tablespoon of hot water, and vinegar. Serve separately in a sauceboat.
Ingredients
- Garlic - 1 head
- Salad Potatoes - 3 lbs
- Fresh Rose Hips - 1 bunch
- Thyme - 1 bunch
- Ground Black Pepper - to taste
- Ocean salt - to taste
- Lemon - 1 piece
- Boneless Lamb Leg - 4 lbs
- Olive Oil - 6 tablespoons
- Fresh Mint - 4 tablespoons
- Sugar - 1 teaspoon
- Water - 1 tablespoon
- Malt Vinegar - 3 tablespoons
Step by Step guide
Step 1
Preheat the oven along with the rack on which the leg of lamb will be placed (392°F).
Step 2
Remove fat and sinews from the leg.
Step 3
Prepare the marinade by mixing grated lemon zest, finely chopped thyme and rosemary, crushed garlic (about 5 cloves), and olive oil.
Step 4
Rub the leg of lamb with salt, pepper, and garlic marinade.
Step 5
Wash the potatoes well, cut them in half, bring to a boil, and cook for 10 minutes.
Step 6
Transfer them to a baking dish, add sprigs of rosemary and thyme, 4 cloves of crushed garlic, and drizzle with 2-3 tablespoons of olive oil.
Step 7
Place the leg on the hot rack, with the baking dish of potatoes underneath to catch all the juices.
Step 8
Remove the lamb after 1 hour and 15 minutes, cover with foil, and let it rest for 15 minutes. Then serve with the potatoes.
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