Roast Leg of Lamb with Gorgeous Potatoes

Provided by      

This recipe is a bit of a "Naked Chef" style recipe. It's very much a question of throwing together some good quality fresh ingredients to produce a great meal. The Thomson chalet hosts will all be encouraged to add this one to their menus next winter!

Ingredients

Leg of lamb
Fresh herbs - sage, rosemary, thyme
3 cloves garlic
rock salt
black pepper
2 tablespoons olive oil
potatoes, thinly sliced
25g butter

Mix together the herbs, garlic, salt, pepper and olive oil in a pestle & mortar to form a herby paste. Make holes all over the lamb joint with a small sharp knife, then push some of the garlic & herb paste into each hole. Rub any leftover paste into the surface of the meat. Place the lamb on the top shelf of the oven - but put it straight on to the rack without a roasting tin. Cook at 230°C for about 20 minutes then reduce to 190°C for the rest of the cooking time. A medium leg of lamb will take about 1½ hours in total. The meat should be brown and slightly crisped on the outside but still slightly pink in the middle.

Meanwhile, put the sliced potatoes (skins on or off) in a baking tray. Season with a little salt & pepper, and sprinkle with a little olive oil and the knobs of butter. Cook these potatoes directly underneath the lamb - the garlicy-herby juices will run into the potatoes giving them a wonderful flavour. Toss the potatoes regularly throughout the cooking time to ensure that they all crisp up a bit and are flavoured by the lamb juice. N.B. to make a "jus" to serve with the meat keep the juices that run from the meat as you carve it. There won't be much but mixed with a little red wine and reduced quickly on a high heat it will be delicious!

For more recipes click here.

 

 

Viewed 1,387 times

You may also be interested in these other Survival Tips articles:

How To Survive Your First Season In Chamonix

If you want to tackle the revered terrain of Chamonix valley for the first time this coming season then you are going to need a few pointers on some of the basics of how to survive a season in Chamonix...
Read the full article

Seasonnaires: Under the Spotlight

Few people who take the plunge to do a ski season regret it. In fact the majority are more than tempted to do a second (third, fourth and even a fifth!) The lifestyle, the people and, of course the mountains are unrivalled, but what about developing your career at the same time? We decided to interview some fully fledged [URL=http://www.skiworld.co.uk/recruitment]Skiworld[/URL] seasonnaires who have moved up the mountain ranks.
Read the full article

Season accommodation

Fancy doing a winter season and not working? Want to go out to the Alps and look for part time work? Looking for flatmates to split the costs or share a room? Maybe you have a job with a local company and need to sort your own accommodation?
Read the full article