Slow Roasted Boneless Lamb with Lemon, Herb & Garlic Potatoes
Wine match suggestion: Pinot Noir or Sauvignon Blanc
Serves 6 / Prep 20 Minutes / Cook 4 Hours
Ingredients
. 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
Pinot Noir 2022
from $57.00Cloudy Bay Pinot Noir 2022 is the perfect wine to take when you don’t know what’s for dinner.
Method
- Heat the oven to 160C.
- In a small bowl, combine the garlic, rosemary, oregano, thyme, salt and pepper with the zest and juice from one lemon and stir in the olive oil.
- Take half the mixture and smear this all over the lamb. Fold the lamb back into an even thickness and shape (you can tie to hold if you like) and place, fat side up, in a small roasting dish.
- Pour the stock around the base. Cover very tightly with tin foil and roast for 3 hours, basting every hour.
- Cut the potatoes into even chunks (not too big) and put in a large roasting dish. Slice the remaining lemon and add to the dish then toss everything with the remaining herb & garlic mix. Season with extra salt if liked.
- When the lamb is cooked, remove from the oven and let sit for 30 minutes, covered, to rest.
- Raise the oven temp to 200C and roast the potatoes for 30 minutes in the top half of the oven, stirring halfway. After 30 minutes, give the potatoes another stir and return to the bottom half of the oven.
- Uncover the lamb and pour the juices into a saucepan.
- Return the lamb to the oven, above the potatoes, to brown for 20-30 minutes.
- While the lamb and potatoes finish cooking, you can reduce the collected juices (with a splash of wine if liked) to serve with the lamb and potatoes.
Greek Salad
Wine match suggestion: Pinot Noir or Sauvignon Blanc
Serves 6 /Prep 10 Minutes
Ingredients
. 1 tablespoon lemon juice
. 2 teaspoon wine vinegar, red or white
. 4 tablespoons extra virgin olive oil
. 1 red onion, thinly sliced
. 6 medium tomatoes, chopped
. 1 small telegraph or 2 Lebanese cucumber, sliced
. 1 red capsicum, sliced
. 20 kalamata olives
. 150g Greek feta
. 1 teaspoon dried oregano
. Half a teaspoon sumac
Sauvignon Blanc 2024
from $44Cloudy Bay Sauvignon Blanc 2024 put New Zealand on the map with its captivating flavour.
Method
- In a small bowl, whisk together the lemon juice, vinegar and olive oil.
- Soak the onion in a bowl of ice water for 10 minutes. Drain well.
- Arrange the tomatoes, cucumber, capsicum, olives and red onion on a serving dish. Season with salt and pepper to taste.
- Crumble the feta cheese over the top of the salad and sprinkle over the oregano and sumac and drizzle with the dressing.
