Name: Marinated lamb roast with potato and leek gratin
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1
Ingredients: 1.2 kg red wine & garlic lamb leg mini roast; 25g butter; 18.20 gm olive oil; 2 large leeks, trimmed, thinly sliced; 2 cloves garlic, chopped; 20.00 ml chopped fresh rosemary; Finely grated zest of 1 lemon; Sea salt and freshly ground black pepper; 600g Sebago potatoes, peeled, very thinly sliced; 120g tasty cheese; 300ml cream; Crisp green salad to serve

Marinated lamb roast with potato and leek gratin

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Prep Time:
20 minutes

Cook Time:
70 minutes

Total Time:
90 minutes

Delicious roast lamb paired with cheesy leek and potato gratin.

Ingredients:

1.2 kg red wine & garlic lamb leg mini roast
25g butter
2 large leeks, trimmed, thinly sliced
2 cloves garlic, chopped
20.00 ml chopped fresh rosemary
Finely grated zest of 1 lemon
Sea salt and freshly ground black pepper
600g Sebago potatoes, peeled, very thinly sliced
120g tasty cheese
300ml cream
Crisp green salad to serve

Instructions:

Preheat the oven to 200°C. Roast the lamb in a medium pan for 10 minutes. Lower the oven temperature to 180°C and continue roasting for 60 minutes, or until cooked to your preference. Rest the lamb on a plate, cover with foil, and let it rest for at least 15 minutes before serving.
In a large pan over low/medium heat, gently melt butter with oil. Cook leeks, garlic, and rosemary, stirring occasionally, until soft, about 10 minutes. Add lemon zest and season to taste.
Grease a 6 cup oven-proof dish. Alternate layers of potato, leek mixture, and cheese in the dish. Pour cream evenly on top. Bake in oven for 45 minutes until golden. Let it stand for 10 minutes before serving with lamb slices and salad.

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