Lemon lamb with garlic potatoes.
I had plans to use the BBQ to chargrill a butterflied half leg of lamb I picked up as a reduction in the supermarket the other day. When I defrosted it the sun was out. By the time it had thawed, the clouds were coming in and big drops of rain were polka dotting the patio. I have, in the past, often cooked a spatchcock chicken over a bed of potatoes. The chicken is crispy and the potatoes are to die for. Surely a small butterflied leg of lamb will cook in the same time and the potatoes will be just as melting with the lamb juices? Only one way to find out. Give it a go. And a great success it was too. Less washing up as well, which is always a Brucie bonus!
Lemon lamb with garlic potatoes
1/2 leg of lamb (butterflied – bone removed)
1 large lemon, cut into wedges
2 large cloves of garlic – smashed
6 large roasting potatoes, sliced into 1cm slices
How to ….
- Preheat the oven to 200c
- Butterfly your leg of lamb, or ask your butcher to do it for you. Season and rub generously with olive oil, garlic and a squeeze of lemon. Put to one side.
- Pour a little olive oil into the pan and season the oil with salt and pepper. Lay the potato slices on top, it doesnt have to be beautiful. Chuck them in.
- Season again and add a little more olive oil, only a tbsp at most.
- Place half the lemon wedges onto the potatoes, almost as a trivet for the lamb. Pop the lamb on top and place in the oven for 50 minutes.
- After 50 minutes remove the lamb, drain the juices into a pan, put the potatoes back in the oven. Cover the lamb and leave it to rest for 15 minutes.
- At this point cook your green vegetables. I’m sorry I sound like your mother but they are important.
- Carve the lamb, remove the now crispy potatoes from the oven. Heat up the juices and serve on a big, big plate.
- Don’t forget your greens!