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Rosemary-Studded Leg of Lamb with Golden Prosciutto Potatoes

It's time to bring back the traditional family roast dinner. This rosemary-Studded lamb is the perfect way to do it. Serve with peas, creamy mash and delicious gravy.

Rosemary-Studded Leg of Lamb with Golden Prosciutto Potatoes

Serves 8

For the lamb

3/4 cup redcurrant jelly
¼ cup chicken stock
1 tbsp dried mint
1.5kg easy-carve leg of lamb
1 bunch rosemary (approximately 6 sprigs)
2 heads garlic, halved
¼ cup olive oil

For the potatoes

2kg baby potatoes
12 slices prosciutto
3 tbsp olive oil 

To make the lamb preheat oven to 220°C. Place jelly, stock, and mint into a small saucepan and cook over medium heat for 2-3 minutes, or until jelly melts.

Cut slashes in lamb and stuff with rosemary sprigs. Place on a baking tray with garlic, drizzle with olive oil, and season with sea salt and freshly ground black pepper.

Cook for 20 minutes, then reduce heat to 180°C. Brush meat with redcurrant glaze and cook for another 20 minutes, brushing again with glaze after 10 minutes. Let lamb rest for 10 minutes before slicing and serving.

For the potatoes. Cook potatoes in a large pot of boiling salted water for just 8-10 minutes, or until just tender.
Drain and let cool.

Wrap each potato in prosciutto and place on a baking tray. Drizzle with olive oil and bake for 30 minutes or until golden and crisp.

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