Roast lamb

Herb crusted leg of lamb with potato and kumera gratin 

From Annabel Langbein’s book ‘Simple Pleasures’.

Bone in leg of lamb. Cook at 150 degrees for 30 minutes (if frozen).
Slice potato and kumera 1.5cm width and lay overlapping each other on bottom of roasting tray. Season with salt and pepper and add 1 cup of chicken stock. Put leg on top and roast for another 30 minutes at 180 degrees.
After 1 hour cover the leg in the herb crust and bake for another 60 – 75 minutes until cooked medium rare.

imagejpeg_3 (1)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s