Roast Lamb with Potatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
6
- Ingredients
- 71 ozs Leg of lamb (bone in)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 10 garlic cloves (halved)
- 3 Tbsps olive oil
- 3 Tbsps fresh Sage
- 4 tsps butter
- 1 Tbsp Sherry vinegar
- 1 cup Red wine
- ½ cup chicken stock
- 2 ½ cups shiitake mushrooms
- 2 ½ cups Enoki mushrooms
- 10 baby potatoes (parboiled)
- 2 lemons (juice)
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Place the lamb on a work surface and rub the salt and pepper well all over it.
3.
Pierce the lamb in a few places and insert the garlic halves.
4.
Heat the olive oil in a roasting pan over medium heat, add the sage leaves and cook briefly. Add the butter and allow to foam. Place the lamb on top and roast for 30 minutes. Reduce the heat to 150°C | 300F | gas 2 and roast for a further 2 hours.
5.
Transfer the lamb to a warm platter and leave to rest in a warm place for 30 minutes.
6.
Meanwhile, place the roasting pan on top of the stove over medium heat. Add the vinegar and stir to deglaze the pan juices. Add the wine and stock and simmer for 10 minutes. Strain and season. Add the mushrooms and cook for 2 minutes, then add the potatoes and lemon juice.
7.
Serve the lamb with the potatoes and mushrooms, drizzled with the pan juices.
