Enhance the delicious flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits.
Ingredients:
- 1 leg of Helen Browning’s Organic Lamb
- 2 garlic bulbs
- 15 sprigs of rosemary
- 15 sprigs of thyme
- 1.7 kg medium potatoes (amount adjustable to suit) – Maris Piper work well
- 14 bay leaves
- 4 tbsp olive oil
- 1 lemon, juiced
Method:
- Use a small sharp knife to make at least 30 small deep incisions all over the lamb
- Peel and slice the cloves of 1 bulb of garlic, then insert them into the slits in the lamb
- Poke sprigs of rosemary and thyme into each slit
- Allow lamb to sit before roasting
- Sit each potato between the handles of two wooden spoons and cut widthways at approx. 3mm intervals
- Slot a bay leaf into the middle slit of each potato
- Tip the potatoes into a large roasting tin with the other bulb of garlic, halved, and the rest of the rosemary and thyme
- Drizzle with olive oil, season and toss
- Add the lamb to the centre of the tin, rub with oil, lemon juice and season generously
- Roast until ready, basting the potatoes occasionally
- Allow lamb to rest and serve.
