ROASTED LAMB LEG WITH POTA­TOES AND MINT SALSA

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 6

6 garlic cloves, plus 2 bulbs, halved ½ bunch each thyme, rose­mary, oregano 200ml olive oil 2.5kg bone-in lamb leg 6 se­bago pota­toes (or other pota­toes), scrubbed and cut into wedges 1 cup (250ml) chicken stock ½ bunch flat-leaf parsley, leaves picked and finely chopped 1 bunch mint, leaves picked and chopped 1/3 cup (80ml) grape­seed oil 2 tbs chardon­nay vine­gar (or white wine vine­gar) Mi­cro mint to serve (op­tional)

Pre­heat oven to 170°C. In a food pro­ces­sor com­bine 5 garlic cloves, thyme, rose­mary, oregano and half the oil. Sea­son. Process un­til finely chopped. Spread over lamb.

Place lamb in a roast­ing dish lined with pa­per. Scat­ter around pota­toes and garlic bulbs. Add stock, cover with a foil, driz­zle pota­toes with re­main­ing olive oil and roast un­cov­ered for a fur­ther 40 min­utes or un­til lamb is cooked through and pota­toes are crisp.

Finely chop re­main­ing garlic clove and com­bine with the parsley, mint, grape­seed oil and vine­gar. Sea­son. Serve the lamb and pota­toes with mint salsa and mi­cro mint.

NUTRI­TION • 72G PRO­TEIN • 16G SAT FAT • 18G CARB • 1G SUG­ARS • 395MG SODIUM • 975 CAL (4080KJ)

“Mint salsa brings out the best of this roast”

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