Roasted lamb with lemon, rosemary and garlic, and minted potato and spring pea salad
This is gorgeous with a few aromatics – the garlic, rosemary and lemon slices infuse the meat with a lovely summery flavour. Peas and potatoes are classic side dishes, so why not combine them into a light salad?
|2 Tbsp||Olive oil, or 3|
|1||Leg of lamb, (approximately 1.2kg)|
|1 to taste||Sea salt|
|2||Garlic cloves, sliced|
|3 sprigs||Fresh rosemary, or 4|
|1||Lemon, finely sliced|
- Preheat the oven to 170C.
- Arrange the lamb leg in a lined roasting dish and brush all over with the olive oil and sea salt.
- Cut small slits into the lamb meat and stud with the sliced garlic and a few small sprigs of rosemary.
- Lay the lemon slices over the lamb and secure with toothpicks.
- Add the water to the pan and roast the lamb for 1 hour, basting about every 20 minutes with the pan juices until the meat is golden and the juices run pink when pierced in the thickest part.
- Cover loosely with foil and allow to rest for 15 minutes.
- For the potato salad: simmer the potatoes in boiling, salted water for about 15-20 minutes or until just tender.
- Add all the peas and the pods and cook for 2 minutes until bright green.
- Drain and toss gently with the butter, salt and mint jelly. Spoon into a serving bowl and garnish with the mint sprigs and cracked pepper.