Curtis Stone's roast lamb with crispy potatoes
Love a tender roast lamb? Try this flavour-packed version, served with crunchy, golden potatoes.
Note: + cooling and 30 mins resting time
- 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
- 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
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.
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.
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.
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.
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.
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.
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.
Thickly slice the lamb and serve with crispy potatoes and tarragon vinegar.
Serve with rosemary sprigs.