I went to the English Butcher the other day and decided to buy a leg of lamb to do a traditional Sunday roast and so after having brunch at our regular place, Terra Sana which has fantastic eggs Benedict and lots of other yummy breakfast items.
After driving around a bit to enjoy the wonderful sunny day, we headed home and I began preparing our lunch which we ended up having Spanish-style at around 4:00 p.m. It turned out pretty good and there’s loads of leftovers for lamb and mint jelly sandwiches tomorrow.
Easy Sunday Roast Lamb and potatoes
- Preheat the oven to 220C
- Make several slits on the fatty part of the leg of lamb and insert several cloves of garlic and sprigs of fresh rosemary.
- Rub a bit of olive oil then season sparingly with salt and pepper.
- Slice about 4 large potatoes (peeled is better but unpeeled works just as well) into thick coins and spread out in a large roasting pan. Drizzle a bit of olive oil over the potatoes and dot with chunks of butter.
- Place the roasting pan directly beneath the roast lamb so the fat drips into the pan and cooks the potatoes.
- Roast the lamb for 20 minutes on high heat then lower to 200C and roast for another 4o minutes.
- When, done (in about an hour), remove the lamb and set it aside for 10 minutes.
- Turn up the oven and leave the potatoes to crisp up.
- Slice the meat and serve with the potatoes. Serve with some mint jelly, if you like.