Perfect for Sunday lunch.
Recipe and styling by Sarah Dall
Photograph by Myburg du Plessis
Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes
- 1 medium (2,2 – 2,7kg) leg of lamb
- 125ml (½ cup) white wine
- 1 x 250ml jar preserved lemons (find at thrupps.co.za if you’re Joburg-based or Oded’s Kitchen at the Oranjezicht City Farm Market Day if you’re in Cape Town or visit fruugo.co.za)
- 3 fresh rosemary sprigs
- 2 whole black garlic bulbs (find at woolworths.co.za), halved
- 500g baby Mediterranean potatoes
- 3 tbsp olive oil
- salt and freshly ground pepper, to taste
Preheat the oven to 180°C. Place the leg of lamb in a large roasting dish. Pour the wine over the lamb, then rub the meat with the preserved lemons, rosemary sprigs and the cut sides of the garlic halves. Arrange the lemons, rosemary and garlic halves around the lamb. Set aside.
Cut slits into the potatoes, 0,5cm apart, ensuring you don’t cut all the way through the bases (see our ‘Notes’ for a trick), as you want them to keep their shape. Arrange the potatoes around the leg of lamb in the roasting dish. Drizzle with the olive oil and season to taste.
Roast in the preheated oven until the meat and potatoes are cooked, about 1 hour and 15 minutes. Remove from oven and set aside to rest, about 5 minutes, before serving.
Use two chopsticks as a guide when cutting the slits into the potatoes. Position the chopsticks on each of the long sides of a potato and gently cut the slits. The chopsticks will prevent you from cutting all the way through.