Ingredients
· 2 kg leg of lamb
· 2 bot Athula 125 ml Mild Peri Peri sauces
· 2 tbsp mustard cream
· 1 bulb of garlic
· ½ a bunch of fresh rosemary
· 1.5 kg potatoes
· 500g carrots
· 500g parsnips
· 500g turnips
· 1 lemon
· olive oil
· 1 bot Athula 125 ml lemon &herb Peri Peri sauce
· 4 TBSP HONEY
· 1 bunch of fresh mint
· 3 tablespoons wine vinegar
· 1 bulb of garlic
· ½ a bunch of fresh rosemary
· olive oil
· 3 tablespoons wine vinegar
FACEBOOKTWITTEREMAILPINTEREST
Method
1. Boning out the leg and butterfly it.
2. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the 2 tbsp honey and drizzle in a good lug of oil, mustard then mix together.
3. Season the lamb with sea salt and black pepper, then drizzle with the Athula Peri Peri mild one bottle and rub all over the meat. Place on the tray.
4. Keep 2-3 hour resting in the fridge to get best result over night will be the best
5. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
6. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes and vegetables on the bottom.
1. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes and vegetabels
2. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan. Do the vegetables also same way.
3. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, vegetables season with salt and pepper, Athula Lemon & herb Peri Peri sauces, 2 tbsp honey then drizzle over a good lug of oil. Tip the potatoes and vegetables into the hot tray and place back under the lamb to catch all the lovely juices.
4. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
5. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
6. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Tips
Try putting a few parsnips or carrots in with the roast potatoes.
Boneless lamb advantage #1: By boning out the leg and butterflying it, you get a chance to remove the large pockets of fat (which tend to be localized around a few major intermuscular glands), thereby reducing its gaminess while also making the lamb easier to carve and more pleasant to eat. Exterior crisp fat can be great, but too much soft, greasy interior fat can be excessive, even for a fat lover like myself.