Roast lamb with provencal crust
( SERVES 8 )
Photo by Annabel Langbein media
I love the way this buttery, herby crumb soaks down with the meat juices into the potatoes that sit underneath the lamb. The result is wonderfully flavoursome. If using a bone-in leg of lamb, cook it for an extra 30 minutes. The crumb also makes a wonderful topping for slow-roasted tomatoes or baked mushrooms.
|1 small knob||Butter, for greasing|
|8 large||Floury potatoes|
|1 cup||Chicken stock|
|1||Boneless lamb leg, about 1.2kg|
For the herb crust
- Preheat oven to 170C fanbake.
- Butter a gratin dish large enough to hold the lamb leg. Peel potatoes and cut into ½ cm slices. Arrange in overlapping rows in the bottom of the dish. Season with salt and pepper and pour the chicken stock over the top. Trim excess fat from lamb leg, place on top of potatoes and season with salt and pepper. Cover and cook for 1½ hours.
- To make the herb crust, place garlic, lemon zest, parsley, rosemary and salt in a bowl with the softened butter and stir to combine. Add breadcrumbs and mix well — it will be pasty in texture. Spread over the par-cooked lamb and cook, uncovered, for another hour, reducing heat a little if it starts to get too brown. Rest lamb for 10-15 minutes before carving thinly across the grain and serving with the potatoes.
More of Annabel's Provencal recipes