Food & Home Entertaining

PRESERVED LEMON,

ROSEMARY AND GARLIC

ROASTED LAMB WITH BABY

HASSELBACK POTATOES

Serves6–8EASY2hrs

WHAT YOU NEED

1 medium (2,2 – 2,7kg) leg of lamb

125 ml (½ cup) white wine

1 x 250ml jar preserved lemons (find

at thrupps.co.za if you’re Joburg-

based or Oded’s Kitchen at the

Oranjezicht City Farm Market Day

if you’re in Cape Town or visit

fruugo.co.za)

3 fresh rosemary sprigs

2 whole black garlic bulbs (find at

woolworths.co.za), halved

500g baby Mediterranean potatoes

3tbspoliveoil

salt and freshly ground pepper,

to taste

HOW TO DO IT

1 Preheat the oven to 180°C. Place the

leg of lamb in a large roasting dish.

Pour the wine over the lamb, then rub

the meat with the preserved lemons,

rosemary sprigs and the cut sides of

the garlic halves. Arrange the lemons,

rosemary and garlic halves around the

lamb. Set aside.

2 Cut slits into the potatoes, 0,5cm

apart, ensuring you don’t cut all the

way through the bases (see our

Cook’s Tip for a trick), as you want

them to keep their shape. Arrange the

potatoes around the leg of lamb in the

roasting dish. Drizzle with the olive oil

and season to taste.

3 Roast in the preheated oven until

the meat and potatoes are cooked,

about 1 hour and 15 minutes. Remove

from oven and set aside to rest, about

5 minutes, before serving.

cook’s tip

Use two chopsticks as a guide when

cutting the slits into the potatoes.

Position the chopsticks on each of the

long sides of a potato and gently cut the

slits. The chopsticks will prevent you

from cutting all the way through.

PRESERVED LEMON, ROSEMARY AND GARLIC ROASTED LAMB WITH BABY HASSELBACK POTATOES

48 APRIL 2019

5 WITH 1