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Roasted lamb leg with potatoes and mint salsa

Name: Roasted lamb leg with potatoes and mint salsa
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6
Ingredients: 6 garlic cloves, plus 2 bulbs, halved; ½ bunch each thyme, rosemary, oregano; 200ml olive oil; 2.5kg bone-in lamb leg; 6 sebago potatoes (or other potatoes), scrubbed and cut into wedges; 1 cup (250ml) chicken stock; ½ bunch flat-leaf parsley, leaves picked and finely chopped; 1 bunch mint, leaves picked and chopped; 1/3 cup (80ml) grapeseed oil; 2 tbs chardonnay vinegar (or white wine vinegar); Micro mint to serve (optional)

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10m

1h 40m

Roasted lamb leg with potatoes and mint salsa

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 10, 2017

“Mint salsa brings out the best of this roast,” says chef Matt Moran.

6 garlic cloves, plus 2 bulbs, halved
½ bunch each thyme, rosemary, oregano
200ml olive oil
2.5kg bone-in lamb leg
6 sebago potatoes (or other potatoes), scrubbed and cut into wedges
1 cup (250ml) chicken stock
½ bunch flat-leaf parsley, leaves picked and finely chopped
1 bunch mint, leaves picked and chopped
1/3 cup (80ml) grapeseed oil
2 tbs chardonnay vinegar (or white wine vinegar)
Micro mint to serve (optional)

Method

1.

Preheat oven to 170˚C.
2.

In a food processor combine 5 garlic cloves, thyme, rosemary, oregano and half the oil. Season. Process until finely chopped. Spread over lamb.
3.

Place lamb in a roasting dish lined with paper. Scatter around potatoes and garlic bulbs. Add stock, cover with foil and roast for 1 hour. Remove the foil, drizzle potatoes with remaining olive oil and roast uncovered for a further 40 minutes or until lamb is cooked through and potatoes are crisp.
4.

Finely chop remaining garlic clove and combine with the parsley, mint, grapeseed oil and vinegar. Season.
5.

Serve the lamb and potatoes with mint salsa and micro mint.