HERB ROASTED EASY CARVE LAMB

WITH SMASHED OLIVE OIL POTATOES AND TOMATO SALSA

Serves: 6-8  | Prep time: 30 mins (+ 1 -2 hours for the potatoes to cool in the fridge) | Cook time: 1.5-2 hrs

We love a good lamb roast with crunchy roasted  potatoes and this recipe certainly hits the mark. 

If you haven’t tried lamb with Greenwood Barbecue’s Tree Bark Rub – make sure you do. It’s one of our favourite rubs to use with lamb. We love it so much so we sell a few different cuts of lamb with the rub on ready to cook. Once you try it, you’ll be converted. 

Now onto the potatoes… crispy potatoes take time. They can’t be rushed. Try not to skip the step of cooling/drying the potatoes in the fridge – it’s the key to a good crunch. 

Finally, the salsa adds the hit of freshness that lamb roasts need. It has just the right balance of salt and acidity to offset the richness of the roasted lamb leg.

Team this roast recipe with a leafy green salad or steamed veges and you’ll have a satisfying lamb roast for Sunday lunch or dinner. 

Images courtesy of Alana Lowes.

INGREDIENTS
1 x Easy Carve Lamb Leg with Tree Bark Rub (approximately 1.7kg)

Smashed Olive Oil Potatoes
800g – 1kg potatoes
2 sprigs rosemary (leaves only)
2 tbsp olive oil
salt

Tomato Salsa
1 punnet cherry tomatoes (quartered)
¼ cup mint (roughly chopped)
¼ cup continental parsley (roughly chopped)
¼ cup capers (drained)
1 tbsp olive oil
1 tbsp red wine vinegar
1 large french onion shallot (finely diced)
salt & pepper

METHOD
Place the potatoes in a large saucepan of cold water. Place over a high heat and bring the water to the boil. Cook the potatoes for about 25 mins depending on size or until a sharp knife can be easily inserted. Drain the potatoes and place onto a large baking tray brushed with olive oil. Flatten them slightly with a potato masher or large spoon. Allow the potatoes to cool in the fridge for a 1 to 2 hours prior to baking. Try not to skip this step, the time in the fridge will dry the surface of the potatoes and help them to crisp up.

Remove lamb from fridge 30 minutes prior to cooking. Preheat oven to 180°C.

Place lamb in a roasting dish fat side up and bake uncovered for 25-30 minutes per 500g basting occasionally or until internal temperature is 55°C for rare, 60°C for medium rare or 65°C for medium.

Remove from oven and cover loosely with foil. Leave to rest for 20-30 minutes before carving.

Once the potatoes are cooled, heat your oven to 220°C and drizzle with remaining oil. Season generously with salt, sprinkle with rosemary and bake for 25 mins or until golden and crispy.

While the lamb is resting, add all the salsa ingredients to a small bow and gently stir to combine. Season to taste.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.