Spring Lamb with Lemon Potatoes and Spinach Salad
Serves: 4
Ingredients:
1kg boneless rolled lamb shoulder, tied
2 garlic cloves, sliced
6 anchovies
2 lemons, juice and finely grated zest
2 tsp dried mint
2 tsp dried oregano
3 tbsp olive oil, plus extra for drizzling
1kg potatoes, peeled and halved
For the Spinach Salad
½ red onion, sliced
3 spring onions, sliced
3 cups baby spinach
1 cup cooked peas
½ cup dill, coarsely chopped
½ cup parsley leaves, coarsely chopped
½ cup mint leaves
120g feta
3 tbsp olive oil
1 tbsp red wine vinegar
Method:
Cut small slits in lamb and fill with sliced garlic and anchovies.
Combine lemon juice, zest, dried mint, oregano and olive oil in a large non-reactive bowl. Add lamb shoulder and rub to coat with marinade. Marinate, covered, for 2–3 hours in the fridge.
Preheat oven to 120˚C (100˚C fan forced). Place potatoes and lamb in a roasting pan, pour marinade over and drizzle with extra olive oil. Roast for 2 hours.
Take out of oven and put lamb aside to rest for 10 minutes.
Meanwhile, to make the spinach salad, place salad ingredients in a large bowl. Drizzle with the oil and vinegar and season with sea salt and freshly ground black pepper.
Add roasted potatoes to salad and toss to combine.
Slice lamb and serve with potatoes and salad.
Smart Tip:
Lamb shoulder, cut from the top front leg of the animal, has lots of lean, juicy, flavour-filled meat. Because shoulder muscles do more work than the leg muscles, this cut is less tender, and suits a low, slow cook method like stewing or roasting.
