When lamb is cooked on top of potatoes the juices mingle with the vegetables and infuse them with a rich, meaty flavour. Use a semi-boned leg of lamb for easy carving.
Serves: 6–8
INGREDIENTS
1 easy carve leg of lamb
kitchen string
Stuffing
large handful basil, finely chopped
1/3 cup finely chopped sundried tomatoes packed in oil
2 tablespoons of oil from the tomatoes or use olive oil
2 cloves garlic, crushed
2 spring onions, finely chopped
finely grated zest of 1 lemon
1 tablespoon wholegrain mustard
1½ teaspoons ground cumin
100 grams feta, crumbled
sea salt and freshly ground pepper
Potatoes
5 large Agria potatoes, peeled and sliced 1 cm
2 red onions, sliced
10 whole unpeeled cloves of garlic
2 tablespoons olive oil
1 cup chicken stock
METHOD
Preheat the oven to 180˚C.
Stuffing: Combine all the ingredients in a bowl and season.
If the lamb is tied, snip the string off and open the meat out. Season with salt and pepper. Spread three quarters of the stuffing over the cavity then fold back into its original shape and tie securely with kitchen string. Set the remaining stuffing aside.
Potatoes: Place the potatoes, onions and garlic in a large shallow baking dish and toss with the oil, salt and pepper. Pour over the stock and place the lamb on top. Rub with a little oil and season.
Roast for 1 hour, basting the lamb occasionally and turning the potatoes and onions for even cooking. Remove the lamb from the oven and spread the remaining stuffing over the top of the meat. Roast for a further 10 minutes until golden. Rest loosely covered for 10 minutes before carving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.