Roast Lamb & Potato Galette with Mint & Pomegranate Chutney

Roast Lamb & Potato Galette with Mint & Pomegranate Chutney

Roast Lamb & Potato Galette with Mint & Pomegranate Chutney

Serves 8

2.5kg boned leg of lamb, excess fat trimmed
6 anchovy fillets, halved
2 sprigs rosemary, leaves removed
5 cloves garlic, plus 2-3 cloves extra, finely chopped
1 tsp flaked sea salt crystals
150ml olive oil
½ tsp freshly ground black pepper
10 red potatoes, peeled
6 bay leaves
6-8 sprigs thyme, leaves removed
Mint leaves and fresh
Pomegranate, to serve 

Mint & Pomegranate Chutney
250g green apples, peeled, cored, chopped

1 onion, coarsely chopped
2 cloves garlic, finely chopped
1 cup white wine vinegar
30g piece ginger, bruised
2 cups brown sugar
¼ cup pomegranate molasses
1 tsp whole coriander seeds
2 tsp mustard seeds
4 black peppercorns
4 allspice berries
½ tbsp sea salt
1 cup chopped fresh mint

Lay lamb on a wooden board. Beat with a rolling pin to flatten. Make 12 small incisions all over the meat and push a piece of anchovy into each.

Finely chop rosemary leaves. Combine with 5 cloves chopped garlic and salt. Mix into olive oil; add pepper. Rub over lamb. Set aside for 2 hours or overnight to marinate.

Parboil red potatoes for 12 minutes, until just tender. Drain and set aside to dry out a little. Preheat oven to 200°C. Place a rack in the bottom of a roasting dish. Place lamb on the rack. Tuck bay leaves under meat; roast for 30 minutes (or less for medium rare). Remove meat from the rack. Cover with foil and rest for 15 minutes.

Drain away some of the meat juices, leaving a little fat in the bottom of the roasting dish. Place back in oven.

Slice potatoes thinly with a sharp knife or mandoline. Remove hot pan from oven and arrange potato slices on the bottom of the dish.

Season with plenty of salt, freshly ground black pepper, extra garlic and thyme leaves. Bake until potatoes are golden and sizzling, approximately 20 minutes.

To make chutney, put apples, onion and garlic into a heavy saucepan with vinegar. Add ginger, sugar, and pomegranate molasses.

Tie coriander seeds, mustard seeds, peppercorns, and allspice berries up in a muslin bag. Add to saucepan with sea salt. Slowly bring to the boil and simmer until soft, about 30 minutes.

Remove from heat. Discard ginger and bag of spices; stir in chopped mint. Spoon into a serving bowl; leave to cool. Place lamb carefully on top of crispy potatoes. Sprinkle liberally with fresh mint leaves and pomegranate seeds and serve with the mint and pomegranate chutney.



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