ONE-DISH, ROLLED LAMB AND POTATOES

Instructions

• Method:
• Preheat the oven to convection 180˚C.
• Place the ingredients for the herb and mustard paste into a blender/food processor and blitz to a fairly smooth and spreadable paste.
• Cut the dressing off the deboned leg of lamb, unroll onto a board and, using a sharp knife, butterfly the thicker sections of meat to create an even thickness throughout.
• Spread 1/2 of the paste over underside of the lamb.
• Roll the lamb back into a sausage shape and tuck in the ends. Secure the roll using kitchen twine/string (don’t worry about doing this neatly.)
• Rub the remaining herb paste over the top of the rolled lamb.
• Put the potatoes in a deep oven-proof dish, season with a pinch of salt and top with the rolled lamb.
• Dissolve the stock cube in the warm water and pour it into the dish.
• Cut the top off the head of garlic and pop it between the potatoes.
• Drizzle a little olive oil over the lamb and potatoes and roast for 1 hour 10 minutes for medium, and 1 hour 20 minutes for medium-well done.
• Remove from the oven and set the lamb aside to rest for 15 minutes. Remove the garlic and pour the stock into a pan. If the potatoes need a little crisping, drizzle with more olive oil and pop back into the oven for 15 minutes whilst the lamb rests.
• Being careful not to burn yourself, squeeze the cloves of garlic into the stock, mash them down and whisk to combine
• Add the flour along with any extra juices from the resting lamb and whisk to combine. Simmer until thickened.
• Once the lamb has rested, remove the string, slice and serve on a large platter with the potatoes, gravy and greens of your choice.