Butterflied Leg of Lamb with Parmentier Potatoes
Ingredients
- 1kg boned leg of lamb
- 2 garlic cloves, peeled and cut into slivers
- Fresh rosemary sprigs
- 1 tbsp sunflower oil
- Salt, as desired and freshly ground black pepper to taste
- 31.5oz potatoes, scrubbed
Instructions
Step 1
Tie lamb into a neat round shape with cooking twine for even cooking. Use the sharp point of knife to make deep slits into lamb skin and insert slivers of garlic and rosemary sprigs. Season to taste.
Step 2
Plug probe into unit. Insert cooking pot in unit, add oil and close lid. Select ROAST. Select PRESET. Select LAMB, use the arrows to the left of the display to set MED WELL. Select START/ STOP to begin preheating.
Step 3
When the unit beeps to signify it has preheated, place in lamb. Insert probe horizontally into thickest part of lamb (see probe placement instructions on page 7). Close lid.
Step 4
Cut potatoes into 2cm cubes, rinse in water to remove starch, drain and pat dry.
Step 5
After 25 minutes turn lamb over and add potatoes, rosemary sprigs and seasoning. Make sure the potatoes are tossed in oil. Close lid.
Step 6
When unit beeps to signal cooking is complete. Use oven gloves to remove probe from lamb, remove the lamb and leave to rest for 10 minutes.
Step 7
Check if the potatoes are brown enough, if not, select ROAST, set temperature to 180°C and set time to 5-10 minutes. Select PREHEAT to bypass preheating. Select START/STOP to begin.
Step 8
Serve potatoes with lamb.