Simply Spiced Leg of Lamb
Intermed..
Simply Spiced Leg of Lamb, Hasselback Roast Potatoes and Mint Chutney. Blend fragrant herbs with our fabulous spring lamb to create a wonderful Easter Sunday luncheon. Created by Catherine Fulvio for Whirlpool
PREP IN
55 MIN
COOK IN
80 MIN
SERVE
6-8
Simply Spiced Leg of Lamb
Intermed..
PREP IN
55 MIN
COOK IN
80 MIN
SERVE
6-8
Introduction
Simply Spiced Leg of Lamb, Hasselback Roast Potatoes and Mint Chutney. Blend fragrant herbs with our fabulous spring lamb to create a wonderful Easter Sunday luncheon. Created by Catherine Fulvio for Whirlpool
Ingredients
- 1 cup fresh mint leaves
- 1 onion, coarsely chopped
- 1 large cooking apple, peeled, cored and sliced
- Juice of 1 lemon
- 2 tbsp sugar
- ¼ tsp salt
- ½ red chilli, deseeded and sliced
- 3 tbsp cold water
- 2 tsp ground cumin
- ½ tsp ground coriander
- 1 lemon, zest only
- 1 tbsp honey
- 1 tsp chopped rosemary
- 3 tbsp olive oil
- 5 medium garlic cloves, sliced in half lengthways
- 10 very small sprigs of rosemary
- Freshly ground black pepper
- 1.6kg leg of lamb
- 12 small potatoes, peeled
- 4 tbsp olive oil
- ½ tsp ground cumin
- 12 very small bay leaves, optional
- Sea salt, to sprinkle on the potatoes
- Sprigs of rosemary, to decorate
FOR THE MINT CHUTNEY:
FOR THE LEG OF LAMB:
FOR THE HASSLEBACK POTATOES:
Method
- 1. To make the mint chutney, process all the ingredients except the water in a food processor until finely chopped. Add 2 tablespoons water and puree until smooth, adding additional water as needed for a thick sauce consistency. Taste and add additional salt and/or sugar if needed. Best served fresh but it does keep for up to 2 days in the fridge.
- 2. For the lamb, mix the cumin, coriander, lemon zest, honey, rosemary into a small bowl for the rub. Mix well and rub over the lamb and leave for 30 minutes. (Always allow the lamb to be at room temperature before roasting – it will take about 30 minutes). Make 10 small incisions over the leg of lamb and stuff each with a piece of garlic and a sprig of rosemary.
- 3. Preheat the oven to 200°C/fan 180°C/gas 6. Drizzle the lamb with a little olive oil and place into a roasting pan, season with a little salt. Roast for about 50 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4. Baste the lamb from time to time and roast for a further 35 minutes depending on how you like your lamb. Remove from the oven, cover with foil and allow the lamb to rest for 15 to 20 minutes.
- 4. In the meantime, to roast the potatoes, slice the peeled potatoes thinly without cutting through them. Slice the bay leaves through a few of the potatoes. Heat a roasting pan with olive oil and place them in. Sprinkle over a little ground cumin. Roast for 30 to 35 minutes until golden and crisp. Baste from time to time.
- 5. Serve with lamb on a large platter with the hasselback potatoes and mint chutney on the side.
- 6. Tip: Add ready to eat chopped apricots in the mint chutney and a splash of honey for a change.
