Herb Orange Lamb Leg With Potatoes

This lamb leg is juicy in the center with a fantastic herb orange crust. The perfect easter recipe for the whole family.

Ingredients

Ingredients
Servings:
Lamb
kg
Bone-In Leg of Lamb
tbsp
Fresh Thyme
tbsp
Fresh Rosemary
tbsp
Fresh Sage
Garlic Clove
tbsp
Dijon Mustard
tbsp
Honey Mustard
tbsp
Orange Juice
tbsp
Olive Oil
tsp
Kosher Salt
tsp
Cayenne Pepper
Orange
Shallots
Hasselback Potatoes
kg
Yukon Gold Potatoes
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
    Lamb
  1. Wash and pat the lamb dry with paper towels. Trim the excess fat that lies beneath the fell but leave enough to enrich the meat. Make incisions 2 cm long and 1 cm deep all over the leg; they’ll allow the aromatic rub to penetrate the meat more easily.
  2. Wash thyme, rosemary and sage and shake dry. Peel the garlic. Pluck thyme leaves, rosemary and sage from the stalks and combine in a food processor with garlic, Dijon mustard, honey mustard, orange juice, olive oil, salt and pepper.
  3. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature for about 30 minutes. Meanwhile, preheat the oven to 170 ºC.
  4. In the meantime, wash and quarter the orange and peel the shallots.
  5. Place the leg together with the oranges and shallots in the roaster and cook everything in the hot oven with the lid closed for about 180-200 minutes.
  6. Roast until a thermometer inserted into thickest part of flesh near the bone reaches 65 ºC Let rest 15 minutes before slicing.
  7. For the gravy, take the lamb out of the roasted and puree the overcooked orange and shallots with a hand blender. Season with salt and pepper.
  8. Hasselback Potatoes
  9. Wash the potatoes and cut each potato between two chopsticks. Slice the potato into 3mm thick slices, the chopsticks will prevent you from cutting all the way through.
  10. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 4 tablespoons olive oil; season with salt and pepper, to taste.
  11. Place into oven and bake until tender and crisp, about 45-50 minutes.

Preparing In The Kitchen
    Lamb
  1. Wash and pat the lamb dry with paper towels. Trim the excess fat that lies beneath the fell but leave enough to enrich the meat. Make incisions 2 cm long and 1 cm deep all over the leg; they’ll allow the aromatic rub to penetrate the meat more easily.
  2. Wash thyme, rosemary and sage and shake dry. Peel the garlic. Pluck thyme leaves, rosemary and sage from the stalks and combine in a food processor with garlic, Dijon mustard, honey mustard, orange juice, olive oil, salt and pepper.
  3. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature for about 30 minutes. Meanwhile, preheat the oven to 170 ºC.
  4. In the meantime, wash and quarter the orange and peel the shallots.
  5. Place the leg together with the oranges and shallots in the roaster and cook everything in the hot oven with the lid closed for about 180-200 minutes.
  6. Roast until a thermometer inserted into thickest part of flesh near the bone reaches 65 ºC Let rest 15 minutes before slicing.
  7. For the gravy, take the lamb out of the roasted and puree the overcooked orange and shallots with a hand blender. Season with salt and pepper.
  8. Hasselback Potatoes
  9. Wash the potatoes and cut each potato between two chopsticks. Slice the potato into 3mm thick slices, the chopsticks will prevent you from cutting all the way through.
  10. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 4 tablespoons olive oil; season with salt and pepper, to taste.
  11. Place into oven and bake until tender and crisp, about 45-50 minutes.

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