Roast lamb on a potato and kumera gratin along with roasted kumera, pumpkin, egg plant and beetroot, a green salad with figs and a beetroot and chickpea dip.
Roast
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.
My KiTCHEN Spot 