One pan Lamb with hasselback potatoes
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.