I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe.
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Ingredients
1 leg of lamb butterflied.
1 jar of harissa paste
zest and juice of half a lemon
Sea Salt/Cracked pepper
Fresh Sage laves
Washed Rooster potatoes
olive oil
2 red onions
Method
This recipe is great as everything is done just in one large tray. Start firstly by marinadeing the lamb by covering in the lemon zest and harissa paste until its covered all over. Leave this over night.
Preheat your oven to 180oC. On a large tray lay down the lamb season really well with salt and pepper and drizzle with the olive oil. Chop the potatoes up and quarter the onions leaving the skins on. Scatter these around the tray along with the sage leaves and season with salt pepper and olive oil. Bake the whole dish keeping an eye on it for 45mins to an hour depending on the size of the leg of lamb and the size you’ve cut the potatoes. You may need to cover with tin foil if you notice it darkens too much. Finish with the juice of the half lemon all over the lamb and potatoes. Lay nicely onto a big platter and serve. Enjoy.
