Christmas - Festive Lamb with Garlic & Rosemary Potatoes

Festive Lamb with Garlic & Rosemary Potatoes

This is a great alternative to a turkey for a flatmas dinner, and as it's all done in one baking tray there's less washing up!

Taste: Simplicity: Cost:

By Lyrnara Attewell

Ingredients

• 400-500g lamb steak or a lamb joint
• Potatoes (use one medium potato per person)
• 2-3 garlic cloves crushed (or 1 teaspoon of garlic seasoning).
• 1 tablespoon fresh/dry rosemary
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper
• 1 tablespoon of olive oil
• Optional: 1/2 tablespoon of paprika or 1 tablespoon of honey or mint sauce for glazing
• Side suggestions: peas, carrots or gravy

Method

1. Preheat your oven to 200°C / Fan 180°C.
2. Line a baking tray with foil or baking paper for easy cleaning.

3. To prepare potatoes, wash and cut the potatoes on a chopping board into bite-sized pieces.

4. Place the potatoes in a pot and add enough warm water to cover them.

5. Add ¹/₂ teaspoon of salt per litre of water. Boil them in a pot for 8-10 minutes, until just tender enough that a knife slides in easily.

6. Drain and let them steam dry for a minute.

7. Slice your carrots and boil for 7 minutes or until slightly tender. Add them to the baking tray.
8. You have two options for seasoning the lamb:
   1. Option A: Mix olive oil, crushed garlic, rosemary, salt and pepper in a small bowl. If using, add paprika, honey or mint sauce. Rub this mixture all over the lamb steaks using the back of a spoon.
   2. Option B: Drizzle the lamb with olive oil first. Then sprinkle garlic, rosemary, salt, pepper and paprika/honey/mint directly on top.
9. If you have time, let the lamb marinate for 10-15 minutes for a stronger flavour.
10. Add the potatoes to your baking tray and drizzle with 1 tablespoon of olive oil and any leftover marinade. Toss the potatoes so they're coated.
11. Put the lamb steak/joint on the same tray. Roast in the oven for 20-25 minutes if using lamb steaks or 40-45 minutes for a small lamb joint.
12. Turn both the potatoes and meat halfway through for extra crispiness
13. Serve the lamb with optional veg or gravy and enjoy!