Wednesday, September 10, 2003

Uschi's Roast Lamb with Baked Potatoes

I made this for Consuelo, Tim & the boys in Santa Fe & they loved it!

Serves ?

leg of lamb (on or off the bone)
1 clove garlic, thinly sliced
olive oil
vegetable or chicken stock (or just water)
1/4-1/2 cup tamari
fresh rosemary leaves

large baking potatoes (1 per person)
olive oil
rock salt
fresh rosemary leaves

Preheat oven to slow (about 120°C)
Cut small slits in the lamb & put one slice of garlic in each slit.
Rub the lamb with olive oil & put in a baking dish at least 10cm deep.
Put stock/water in the dish till it's about 2cm high.
Pour tamari over the lamb & sprinkle with rosemary.
Put in oven for 2 hours, basting with jus from baking dish every 20-30 minutes.
Peel potatoes & slice in half lengthways.
Put in shallow baking dish, cover with oil & sprinkle with salt & rosemary.
Put in oven about 30 minutes after lamb has gone in & bake for 1 1/2 hours, turning every 20 minutes until golden & crispy.
Serve lamb & potatoes with cooked vegetables of choice. Yummm!

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