Cook: Roast lamb with best ever budget roast potatoes
Meat ain’t cheap, I’ll be the first to agree to that statement. That’s why my diet is incredibly high in veggies, because I’m just TOO broke to buy meat on the reg. However, legs of lamb aren’t all that pricey, especially if the cost is shared between friends – after all, one leg of lamb easily feeds six to eight people!
So I’ve decided it’s high time I share my nifty recipe for the perfect Sunday roast. It’s not fiddly at all, in fact it’s so user-friendly that it’ll take you all of 30 minutes prep time… the hardest part is waiting the five or six hours you have to slow-roast that gorgeous cut of meat for, oh what a hard life!
I’ve also thrown in my roast potato recipe. Now, people will tell you that the BEST roast potatoes are made with duck fat, and they’re not lying. Christmas at my parent’s isn’t complete without duck fat potatoes, and I always eat too many… but let’s be honest, who can afford duck fat as part of their weekly budget? So I’ve found a way to roast potatoes so they come out with a similar level of crispiness – in fact, I even fooled a few people into thinking I’d splurged on duck fat! Oh how I wish…
So gather a group of friends together, split the costs of a leg of lamb (approx $30 at most supermarkets) and enjoy the very best part of Winter: roast dinners.
- 1x leg of lamb
- 1 bunch of fresh mint leaves
- 1 1/2 cups of water
- The night before: Blitz the mint and water together in a food processor/with a bamix/blender/whatever. Strain the mint from the water, reserving the water for later.
- Stab holes in the fattiest part of your lamb leg with a sharp knife and massage the mint all over the leg, taking care to push some of it into the incisions you’ve made.
- Wrap your leg of lamb in cling film and put in the fridge overnight.
- The day of the roast: Heat your oven to 160C, pop your lamb leg in a roasting tray lined with aluminium foil and roast for five or six hours. After the first hour, pour half the reserved mint water over the lamb, after the second hour, pour the rest over.
- Serve with a squeeze of lemon over the top
- 1kg of roasting potatoes of your choice, washed but not pealed
- 5 cloves of garlic, skins on
- 1/2 cup olive oil
- Salt and pepper
- Cut the potatoes into quarters or sixths, depending on their original size
- In a bowl, toss together the potatoes, garlic cloves, olive oil, salt and pepper
- Tip the contents of the bowl into an aluminium foil lined roasting tray, spread so they’re one layer and add to the oven two or three hours before the end of the lamb being roasted