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!
Leg of lamb
Fresh herbs - sage, rosemary, thyme
3 cloves garlic
2 tablespoons olive oil
potatoes, thinly sliced
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!
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