Delicious recipe for a Roast Leg of Lamb, with lemony potato wedges and chimichurri sauce.
1 leg of lamb
2 tbsp olive oil
NoMU Sea Salt
8 shallots, whole
6 garlic cloves, whole
2 tbsp NoMU Lamb Rub
3 sprigs rosemary
Lemony Potato Wedges:
8 large potatoes, cut into wedges
Juice of 1 lemon
1 tbsp NoMU Roast Rub
30g fresh parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1/2 a mild green jalapeno, deseeded
1/2 a mild red jalapeno, deseeded
3 garlic cloves, crushed
1/2 cup of olive oil
Zest and juice of 1 lemon
1 tbsp sherry vinegar
Pinch of sugar
Pinch of NoMU Sea Salt
Preheat the oven to 180C. Rub the leg of lamb with olive oil and season with salt.
Heat the roasting dish on the stove top and brown the leg very well all over. Add the shallots and brown them alongside the lamb. Remove the roasting pan from the heat. Tuck the rosemary and garlic under the leg
of lamb, sprinkle generously with Lamb Rub and roast in the oven for 1 hour or to your liking.
In a separate baking tray, drizzle the potato wedges with olive oil and lemon juice and season with Roast Rub, salt and pepper.
Add the squeezed lemon halves to the potatoes. Place the potatoes in the oven with the lamb and roast until brown and caramelized.
Finely chop the parsley, mint, thyme and chillies. Combine with the garlic, olive oil and lemon zest and set aside for the flavours to infuse.
After allowing the lamb to rest, serve drizzled with chimichurri sauce and lemony potato wedges.