Ultimate Sunday feast and a brilliant way to change up roast lamb.
For the lamb (Serves 6):
✔️1.8kg waxy potatoes, peeled and finely sliced
✔️1 onion sliced & blanched in boiling water for 2 mins
✔️600ml veg stock
✔️5 garlic cloves, crushed
✔️3 level tbsp finely chopped mint
✔️2 level tbsp finely chopped rosemary
✔️100g butter at room temperature
✔️1 leg of lamb weighing around 2.3kg
For the salsa:
✔️3 red peppers
✔️A little olive oil
✔️1 small red onion, finely sliced
✔️juice of 1/2 a lemon
✔️1-2 tbsp capers
✔️2 tbsp extra virgin olive oil
✔️5 mint leaves, finely chopped
Pre-heat the oven to 200°/180° fan. Get a 4.5 litre roasting tin and layer the potatoes and onion, seasoning well as you go. Pour the stock over and roast for 30 minutes.
Put the garlic, herbs and butter in a bowl and mix everything together. Season well. Put the lamb on a board and trim away any excess fat. Make about six or seven deep cuts all over. Use a teaspoon to push the butter mixture into the cuts, then smear the rest all over the leg. Put in a roasting rack and rest over the potatoes. Roast for one hour 40 minutes or 20 minutes per 450g.
Meanwhile, make the red pepper salsa. Put the peppers in a roasting tray, drizzle with a little oil and roast in the oven with the lamb for 30–40 minutes or until skins are slightly charred. Put in a bowl cover with clingfilm and leave to cool. Put the red onion in a bowl, add the lemon juice, season with salt and leave to marinate. Peel the peppers, slice the flesh and put in a bowl with any juice. Add the capers, olive oil and mint. Season well. Stir everything together.
But the roasted lamb on a board, cover with foil and leave to rest for 10 minutes. Leave the potatoes in the oven to keep hot why are you carve the lamb. Serve the sliced meat with the cooked potatoes and red pepper salsa.