Provided
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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!
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