Lamb Roast with Potatoes
Lamb roast with potatoes is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.4 kg boneless lamb shank
- 3 Garlic cloves
- 3 tbsp chopped herbs (thyme, marjoram, tarragon)
- Salt
- Pepper
- 100 ml olive oil
- 1.2 kg waxy potatoes
- 3 sprigs rosemary
- 150 ml Pernod
- 600 g Cherry Tomatoes
- 3 Garlic cloves
- 3 bunches basil
- 125 ml olive oil
- 100 g grated Gruyère cheese
Instructions
-
1.
Wash and pat lamb dry, remove excess fat and sinews if needed. Tie with kitchen twine. Peel garlic, crush and mix with herbs, a pinch of salt, pepper, and oil; brush onto meat and cover overnight.
-
2.
For pistou: peel and crush garlic. Rinse basil, shake dry. Blend leaves with garlic and oil. Stir in cheese. Cover and refrigerate.
-
3.
Wash, peel, and cut potatoes lengthwise into eighths. Drain lamb, reserve the liquid. Season meat with salt and pepper; sear all sides in a pan until browned. Transfer to a deep baking tray. Roast at 180°C on middle rack for about 2 hours. After 30 minutes, season potatoes, drizzle with reserved liquid, lay over roast, add rosemary sprigs. Return to oven, turning potatoes occasionally. Reduce Pernod in a saucepan to half volume. Halve tomatoes and set aside. Fifteen minutes before finish, fold tomatoes into potatoes and brush roast with reduced Pernod.
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4.
Remove roast from oven, wrap in foil and rest for about 10 minutes before slicing. Plate with potatoes and pistou.
