ROASTED LAMB LEG WITH POTATOES AND MINT SALSA
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”