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Roast lamb with crispy potatoes recipe
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Foolproof succulent weekend roast.
Ingredients:
  • 5 garlic cloves, peeled
  • 2 x 10cm-long rosemary sprigs, leaves picked
  • 2 tsp fennel seeds
  • 1/2 tsp dried chilli flakes (optional)
  • 60ml olive oil
  • 1.7kg Lamb Half Leg Roast
  • 185ml white wine vinegar
  • 10g tarragon leaves
  • 1kg brushed potatoes, peeled, cut into 3cm pieces
  • Vegetable oil, to deep-fry
  • 2 x 10cm-long rosemary sprigs, cut into 2cm pieces
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced). In a food processor, finely chop garlic, rosemary, fennel seeds, and optional chili flakes with oil, 1 tablespoon sea salt flakes, and 2 teaspoons black pepper. Coat the lamb generously with this flavorful mixture on a large rimmed baking tray.
  • Roast lamb for 1 1/4 - 1 1/2 hours until the meat thermometer reads 49°C for medium-rare.
  • Preheat the oven to 250°C (230°C fan-forced). Roast the lamb for an additional 10-15 minutes until browned and the internal temperature reaches 54°C. Rest covered with foil for 30 minutes before serving.
  • Prepare the tangy vinegar dressing by simmering vinegar, fresh tarragon, and a hint of salt in a saucepan. Once it comes to a boil, set it aside to cool, strain it into a bowl through a sieve, and remove any solids.
  • In a large saucepan, add potatoes and 2 tsp salt, cover with cold water by 2cm. Bring to a boil over medium-high heat, then simmer for 6 mins until tender. Drain and cool on a paper towel-lined baking tray.
  • Pour vegetable oil into a large saucepan until it reaches one-third of the way up the side. Heat over medium-high heat until the oil reaches 150°C. Add potatoes and cook for 8-10 minutes, stirring occasionally, until tender and golden-brown. Transfer potatoes to a lined tray using a slotted spoon and allow them to cool slightly.
  • Heat the oil to 190°C. Cook potatoes until deep golden-brown and crispy, then add rosemary for the last 30 seconds. Transfer to a large heatproof bowl, season with sea salt flakes and black pepper, and toss to combine.
  • Slice the lamb generously and plate with crispy potatoes and tangy tarragon vinegar.

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