FRAGRANT ROASTED BUTTERFLIED LEG OF QUALITY ASSURED LAMB WITH BOULANGÈRE POTATOES

SERVES 6-8 INGREDIENTS

■ 4 large garlic cloves

■ Finely grated rind of 1 lemon

■ 2 tbsp chopped fresh rosemary

■ 2 tbsp chopped fresh thyme

■ 2 tsp ground cumin

■ 1 tsp paprika

■ 8 tbsp extra virgin olive oil

■ 1 x 3kg leg of Quality Assured lamb, boned & well-trimmed (butterflied) roughly 5cm(2in) thick

■ Juice of 2 lemons

BOULANGÈRE POTATOES

■ 2 onions, thinly sliced

■ 3 garlic cloves, peeled and crushed

■ 1.5kg potatoes, peeled and thinly sliced to approximately 5mm thick

■ 4 fresh thyme sprigs, leaves stripped

■ 400ml vegetable or stock

METHOD

● Place the garlic, lemon rind, herbs, cumin, paprika, salt, pepper and olive oil in a mini chopper and blend to a smooth paste.

● Using a sharp knife, make holes all over the lamb, then rub in the paste, pushing it into the holes.

● Transfer the lamb to a shallow dish (or a turkey bag) and add the lemon juice. Chill overnight to marinate.

● The next day, take the lamb out of the fridge about 1 hour before you want to cook it.

● Preheat the oven to 180°C/350°F/Gas Mark 4 for the boulangère potatoes.

● Heat the oil in a frying pan with the butter and sauté the onions and garlic for 3–4 minutes over a medium heat, until softened but not coloured. Season to taste. Layer the potatoes, onions, garlic and thyme leaves in a large roasting tin large enough to fit the entire leg of lamb.

● Season each layer as you go and finish with an attractive overlapping layer of the potatoes.

● Pour over the stock and set to one side.

● Remove the lamb from the marinade and place on top of the boulangère potatoes.

● Place in the oven and roast for 45-50 minutes.

● If you find the lamb is browning too quickly, cover the meat with tinfoil.

● Remove the roasting tray from the oven and allow to rest for 15-20 minutes before serving.