Roast lamb in rosemary and garlic, with roast potatoes

Roast Lamb

Although I’d much rather use local Scottish lamb, Lidl currently only sells frozen legs from New Zealand. It still tastes fantastic though, particularly with our “over-roast” potatoes. Fluffy on the inside, crunchy on the outside…

Ingredients:

* 1 leg frozen lamb (Lidl) 1.7kg
* 1 bag organic potatoes
* 1 bag watercress
* 3 cloves garlic & fresh rosemary

Method:

* Defrost lamb overnight
* Cover with rosemary and chopped garlic before roasting at 180c for 1h40m
* Peel potatoes, par-boil for 15 minutes
* Add to lamb roasting tray when there’s 1h10 minutes left for the lamb
* Every twenty minutes, rumble the potatoes around the roasting tin to make sure they brown evenly
* Oh god, what I would do for a roast potato right now!
* Rest lamb for 20 minutes before serving
* Transfer potatoes to a different dish, keep warm in oven (preferably cover with lidl own foil)

You could serve this with mint sauce (my local Lidl sells this, thankfully) – or make a super yummo gravy with the juices from the lamb roasting tray, a few chopped vegetables and some lamb stock. If you’ve got a gas hob like me, you can transfer the roasting tray to the hob, apply the heat and cook the mixture for about five minutes before straining.

If you’re worried about it thickening (the veg should do most of the work), mix some cornflour with cold water then add to the mixture.