Wine match suggestion: Pinot Noir or Sauvignon Blanc
Serves 6 / Prep 20 Minutes / Cook 4 Hours
Ingredient
. 6 cloves garlic, roughly chopped
. Quarter of a cup (loose) rosemary leaves
. Quarter of a cup (loose) oregano leaves
. 3 tablespoons thyme leaves
. 1 teaspoon salt
. Half a teaspoon pepper
. 2 whole lemons
. 5 tablespoons olive oil
. 1 small boneless/ butterflied leg of lamb about 1.2kg
. 375ml Lamb, chicken or vegetable stock
. 1kg baking potatoes, scrubbed
Method
STEP ONE
Preheat oven to 160C. Combine garlic, herbs, lemon zest and juice, salt, pepper, and olive oil. Rub half of this mixture onto the lamb, place in a roasting dish with stock, cover tightly, and roast for 3 hours, basting hourly.
STEP TWO
Prepare potatoes by cutting them into chunks, adding sliced lemon, and tossing with the remaining herb mixture. Season as desired.
STEP THREE
Once the lamb is cooked, remove from the oven, cover, and let it rest for 30 minutes.
STEP FOUR
Increase oven temperature to 200C. Roast the prepared potatoes for 30 minutes, stirring halfway, then move them to the bottom half of the oven. Return the lamb to the oven, above the potatoes, to brown for 20-30 minutes.
STEP ONE
While the lamb and potatoes finish cooking, pour the lamb juices into a saucepan and reduce to create a sauce. Serve the lamb and potatoes with the sauce.
Pinot Noir 2023
from $57.00Cloudy Bay Pinot Noir 2023 is the perfect wine to take when you don’t know what’s for dinner.
Sauvignon Blanc 2024
from $44Cloudy Bay Sauvignon Blanc 2024 put New Zealand on the map with its captivating flavour.