Butterflied Roast Leg of Lamb, Potato and Leek Cake
Butterflied Roast Leg of Lamb, Potato and Leek Cake
Ingredients
1.5kg leg of lamb butterflied – ask your butcher
2 cloves garlic
Zest 1 lemon
25ml olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon good quality dried oregano
Salt and pepper
Method
Finely chop the garlic and rosemary together then mix in the lemon zest, oil, oregano and season well. Rub all over the lamb and marinate for a few hours.
Set oven to 220oc and place the lamb in. Roast for 15 minutes then lower temperature to 180oc. Cut the lemon in half and add to the pan. Cook for a further 45 minutes ( less if you want it rarer). Rest for 10 minutes and carve. Warm all the juices in a pan with the juice from the roasted lemon and spoon over the lamb.
Potato and Leek Cake
4 large potatoes, scrubbed ( rooster or floury potatoes work well)
1 leek, split washed and finely chopped
25g butter
Olive oil for brushing
Salt and pepper
Method
Cook the leek in the butter until soft – season with salt and pepper.
Slice the potatoes as finely as you can. Brush a pan that can go into the oven with oil and arrange an overlapping layer of potato on top. Spoon over some leeks, add another layer of potatoes, drizzle with oil, season with salt and pepper. Repeat until all the potatoes and leeks are used. Brush top layer of potatoes with oil and season. Place pan on direct heat for a minute. Cover with parchment paper and bake for about an hour or until cooked through. Turn onto a plate to serve with the bottom layer on top.
