Consuming Passions - Worldwide Events Managers

Classic Roast Lamb

Serves: 6

Notes

There’s nothing like it, young leg of lamb, studded with garlic and rosemary, splashed with extra virgin olive oil and roasted with potatoes, sweet potatoes and a whole garlic bulb. Served with a good stock-based gravy and minted peas, it’s simply delicious, especially when cooked in a wood oven.

Ingredients

• 1 leg of lamb (app. 1.5kgs)
• 1 bulb of garlic + half a dozen peeled cloves garlic
• 2 or 3 sprigs rosemary
• 2 Tbsp extra virgin olive oil
• 4 or 5 potatoes, peeled, cut into large chunks and blanched in boiling, salted water for 2 or 3 minutes, then drain
• 2 medium sweet potatoes, washed and cut into large chunks, skin on

Method

Pre-heat oven to 220C. Make several incisions in the lamb and insert a clove of garlic and a few leaves of rosemary in each one. Splash over the olive oil. Roast in a large pan for about 1 hour. After 15 minutes, reduce heat to 190C, add potatoes, whole bulb of garlic and sweet potato pieces. When the hour has elapsed, remove meat and bulb of garlic from oven, put on serving tray, cover with a sheet of aluminium foil, then a folded tea towel, and leave in a warm place for around 20 minutes to rest. Increase oven heat to 220C and finish cooking potatoes and sweet potatoes. Make gravy using pan juices, home made stock if available and a little cornflour mixed with a small amount of water. Squeeze in garlic from the bulb and season to taste with salt and pepper.