Lamb roast with roast potatoes
A bag you can seal
Butterflied leg of lamb
Yogurt (Natural, thick Greek style)
The Night Before
Mise en place
Juice a lemon (keep rinds)
Peel and crush garlic
Blend (finely chop) parsley and mint
Place in to the bag yogurt, mint, parsley, lemon juice, lemon rind, garlic, salt and pepper.
Shake bag to mix.
Place lamb in bag and knead to work the liquid into the meat.
Leave overnight in the fridge
The yogurt mixture helps flavour and tenderise the meat.
When you're ready to cook
Mise en place
Remove lamb from fridge and bring to room temperature
Quarter potatoes (if small new potatoes, other wise 8ths)
Slice lemons (season with salt) and place on the bottom of a roasting dish, then place rack over the top
In another Roasting pan add a good 2–3 tablespoons of duck fat and set aside.
Heat oven to 180˚C
Place the lamb in the roasting dish (with the rack and lemons) and poor over excess yogurt mix, and place in oven (cook approx 15–20 minutes per 500 gram for medium).
When lamb is done, remove from oven, place on board and cover to rest.
Then put temperature up to 220˚C place the roasting pan with the duck fat into the oven and let heat until almost smoking.
Boil a pot full of salted water, when up to the boil, add potatoes, cook for 3 minutes.
Drain potatoes and pat dry.
Quickly remove the roasting pan from the oven (place on a wooden board so less heat is lost from the pan) and tip in potatoes, careful not to splash hot fat on yourself, give a quick shake and return to the oven for about 20 minutes, or until golden brown then season with salt.
When there is about 5 minutes left on the potatoes, thinly slice the lamb leg ready to serve.
Serve with caramelised lemons (from roasting dish), salad, a simple yogurt dressing (lemon, mint & yogurt + seasoning) for the potatoes and lamb and enjoy.
Note: as the duck fat is so hot when you add the potatoes not much fat is absorbed by them, so it is not as unhealthy as it sounds, but damn tasty!