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Pork leg roast with roasted shallots and potatoes
Pork leg roast with roasted shallots and potatoes
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Impress your family with a mouthwatering rosemary salt crusted pork leg roast served with roasted shallots and potatoes - a recipe by Curtis Stone!
Ingredients:
  • 6 small sprigs fresh rosemary
  • 9.60 gm sea salt (or coar se salt)
  • 4.60 gm olive oil
  • 1.5kg easy carve pork leg roast, scored, twine removed
  • 1-1.5kg Carisma potatoes, cut into halves diagonal
  • 8 shallots, peeled
  • 4 cloves garlic, finely chopped
  • 2.50 gm smoked paprika
  • 18.20 gm olive oil
Instructions:
  • Preheat oven to 200˚C (180˚C fan forced). Place rosemary in a roasting pan, drizzle with oil, and roast for 8-10 minutes until crisp. Allow to cool before using.
  • Separate rosemary leaves from the stem and combine with salt in a mortar and pestle or food processor. Pulse until the rosemary is finely ground and mixed with the salt.
  • Preheat oven to 250C (225C fan forced) and place a large baking tray inside for the potatoes.
  • Massage the herbed salt into the pork skin, ensuring it gets into the score marks and coats the entire leg. Place the pork on a small rack inside a large baking dish, skin side up. Roast in the oven for approximately 20 minutes to achieve crispy skin.
  • Mix potatoes, shallots, and garlic together with smoked paprika and oil, then season with salt and pepper while the pork leg is cooking.
  • After 20 minutes, lower the oven temperature to 180C (160C for fan forced). Take out the hot baking tray from the oven and spread the potatoes in a single layer around the pan.
  • Roast the potatoes alongside the pork for an additional 45 minutes, until the pork is fully cooked or a thermometer registers 55˚C. Aim for crispy and tender potatoes. Cook for 20-25 minutes per 500g of weight as a guideline.
  • Take the pork out of the oven and let it rest for 20 minutes for the flavors to meld. Cover the potatoes with foil to keep them warm.
  • Serve the sliced pork with the potatoes, shallots, and pan juices.

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