Keeping It Simple: Roast Leg Of Lamb With Baked Dill Potatoes

Recipes by Cooking with Jaz (Jasmine Macharia)

Photography by Namuks

FOR THE LAMB:

• 1 kg leg of lamb

• 3 large onions

• Fresh rosemary

• Fresh thyme

• 3 tablespoons soy sauce

• 3 tablespoons honey

• 3 tablespoons olive/ vegetable oil

• 6 cloves of garlic

• 1 teaspoon black pepper

• Salt to taste

FOR THE POTATOES:

• 1 kg of potatoes

• Fresh dill

• Olive/ vegetable oil

• Salt to taste

• 4 minced cloves of garlic

METHOD

1. Preheat your oven to 180°C. Line oven tray with foil paper and grease lightly with oil. Cut up onions in big chunks and lay on the greased tray. Season with pepper and salt and mix together. Wash and dry the sprigs of thyme and rosemary. Remove the leaves and mix together. Trim off the fat from the leg of lamb and pat dry with a kitchen tissue. Cut slits on top of the leg. Season with salt and pepper.

2. Place the leg on top of the onions. Cut the cloves of garlic into halves and hide in the slits. Spread the fresh herbs all over and under the lamb. Cook in the oven for 15 minutes on each side. Then cover with foil to cook well inside to your desired liking for another 15-25 minutes. Remove the foil and brush with mix honey, soy and oil mix. Return to oven and grill for another 10 minutes. Onions will soak up all the juices from lamb so remember to turn them around so that they don’t burn as well. Once ready remove and leave to rest for 15 minutes.

3. Peel and cut potatoes in large chunks. Line a tray with foil paper grease well with oil then spread the potatoes all over. Mix in chopped dill, grated garlic and a bit of oil. Season with salt. Bake in the oven for 25 minutes or until crispy on the outside and cooked well on the inside.

4. Serve leg of lamb with potatoes on a platter.