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Method
Step 1
Preheat oven to 150°C (130°C fan-forced). In a food processor, process garlic, rosemary leaves, fennel seeds, chilli flakes, if using, oil, 1 tbs sea salt flakes and 2 tsp black pepper until finely chopped. Place the lamb on a large rimmed baking tray. Spread the garlic mixture all over the lamb.
Step 2
Roast lamb for 1¼-1½ hours or until an instant-read meat thermometer inserted in the thickest part of the lamb registers 49°C for medium-rare doneness.
Step 3
Increase oven to 250°C (230°C fan-forced). Roast the lamb for a further 10-15 mins or until the lamb is browned and internal temperature of the lamb registers 54°C. Cover with foil and set aside for 30 mins to rest.
Step 4
Meanwhile, to make the crispy potatoes, in a small saucepan over medium heat, combine vinegar, tarragon and 1 tsp salt. Bring to the boil. Remove from heat. Cool. Strain mixture through a fine sieve into a bowl. Discard solids.
Step 5
In a large saucepan, add potatoes and 2 tsp salt. Pour over enough cold water to cover the potatoes by 2cm. Place over medium-high heat. Bring to the boil. Reduce heat to medium-low and bring to a simmer. Cook for 6 mins or until potatoes are cooked through and tender but not falling apart. Drain potatoes. Arrange in a single layer on a baking tray lined with paper towel. Set aside to cool completely.
Step 6
Add enough vegetable oil to a large, dry saucepan to come one-third of the way up the side of the pan. Heat over medium-high heat until the oil reaches 150°C. Add the potatoes and cook, stirring occasionally, for 8-10 mins or until the potatoes are completely tender and light golden-brown. Using a slotted spoon, transfer the potatoes to the lined tray. Cool slightly.
Step 7
Increase oil temperature to 190°C. Add the potatoes and cook for 3-4 mins or until deep golden-brown and crispy, adding the rosemary for last 30 secs of cooking. Transfer the potatoes and rosemary to a large heatproof bowl. Season with sea salt flakes and black pepper and toss to combine.
Step 8
Thickly slice the lamb and serve with crispy potatoes and tarragon vinegar.
Prep time20 mins20 minutes, + cooling and 30 mins resting time
+ cooling and 30 mins resting time
Ingredients
Roast lamb
5 garlic cloves
2 10cm-long rosemary sprigs, leaves picked
2 tsp fennel seeds
1/2 tsp dried chilli flakes (optional)
1/4 cup (60ml) extra virgin olive oil
1.7kg Coles Australian Lamb Half Leg Roast
Crispy potatoes
3/4 cup (185ml) white wine vinegar
10g tarragon leaves
1kg brushed potatoes, peeled, cut into 3cm pieces
Vegetable oil, to deep-fry
2 10cm-long rosemary sprigs, cut into 2cm pieces
Description
Love a tender roast lamb? Try this flavour-packed version, served with crunchy, golden potatoes.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). In a food processor, process garlic, rosemary leaves, fennel seeds, chilli flakes, if using, oil, 1 tbs sea salt flakes and 2 tsp black pepper until finely chopped. Place the lamb on a large rimmed baking tray. Spread the garlic mixture all over the lamb.
Step 2
Roast lamb for 1¼-1½ hours or until an instant-read meat thermometer inserted in the thickest part of the lamb registers 49°C for medium-rare doneness.
Step 3
Increase oven to 250°C (230°C fan-forced). Roast the lamb for a further 10-15 mins or until the lamb is browned and internal temperature of the lamb registers 54°C. Cover with foil and set aside for 30 mins to rest.
Step 4
Meanwhile, to make the crispy potatoes, in a small saucepan over medium heat, combine vinegar, tarragon and 1 tsp salt. Bring to the boil. Remove from heat. Cool. Strain mixture through a fine sieve into a bowl. Discard solids.
Step 5
In a large saucepan, add potatoes and 2 tsp salt. Pour over enough cold water to cover the potatoes by 2cm. Place over medium-high heat. Bring to the boil. Reduce heat to medium-low and bring to a simmer. Cook for 6 mins or until potatoes are cooked through and tender but not falling apart. Drain potatoes. Arrange in a single layer on a baking tray lined with paper towel. Set aside to cool completely.
Step 6
Add enough vegetable oil to a large, dry saucepan to come one-third of the way up the side of the pan. Heat over medium-high heat until the oil reaches 150°C. Add the potatoes and cook, stirring occasionally, for 8-10 mins or until the potatoes are completely tender and light golden-brown. Using a slotted spoon, transfer the potatoes to the lined tray. Cool slightly.
Step 7
Increase oil temperature to 190°C. Add the potatoes and cook for 3-4 mins or until deep golden-brown and crispy, adding the rosemary for last 30 secs of cooking. Transfer the potatoes and rosemary to a large heatproof bowl. Season with sea salt flakes and black pepper and toss to combine.
Step 8
Thickly slice the lamb and serve with crispy potatoes and tarragon vinegar.
