Roast leg of lamb on garlic and lemon potatoes with mint aioli
Juicy, garlicky lamb with zesty potatoes and a glass of velvety-smooth pinot noir – Sunday roast doesn’t get much better than this.
Ingredients
Method
Ingredients
- 1.5-kilogram leg of lamb
- 8 cloves garlic, peeled, 4 halved, 4 crushed
- 4 anchovies, halved
- extra virgin olive oil
- sea salt and ground pepper
- 6 medium Agria potatoes, peeled, sliced 2cm thick
- 400-gram tin cherry tomatoes
- wide strips zest from 1 lemon
- ⅓ cup lemon juice
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 cup chicken stock
For the Mint Aioli
- 1 large egg plus 1 egg yolk
- 2 cloves garlic, crushed
- 1 teaspoon Dijon mustard
- 150ml rice bran oil
- 50ml extra virgin olive oil
- ¼ cup fresh mint, roughly chopped
- 2 tablespoons lemon juice
- sea salt and ground pepper
Method
- Preheat the oven to 160°C. Make 8 deep incisions in the top side of the lamb using a sharp knife. Pack each cut with a slice of garlic and some anchovy. Brush with oil and season well with salt and pepper.
- Put all the remaining ingredients in a large roasting pan, season generously and toss together. Place the lamb on top, cover tightly with tinfoil and roast for 4 hours.
- Remove the foil and roast, basting occasionally, for a further 1 hour, or until very tender.
- Serve with the potatoes and dollops of mint aioli.
For the Mint Aioli
- Put the egg plus egg yolk, garlic and mustard in a small food processor and blend.
- With the motor running, slowly drizzle in the combined oils to form a thick emulsion.
- Add the mint and lemon juice and season.
- Process again until smooth.