Roast lamb leg with rosemary tapenade and warm potato salad
Serves: 8-10Prepare & Cook:
75g olive tapenade
30g rosemary, leaves of 4 sprigs picked and finely chopped
5 garlic cloves, plus 1 bulb
2.8kg bone-in leg of lamb
1 tbsp olive oil
1kg spinneysFOOD Baby Potatoes
400g asparagus spears
100ml sour cream
100g natural yogurt
20g dill, fronds picked
Combine the zest of 1 lemon, tapenade, chopped rosemary, 4 crushed garlic cloves and ½ tsp sea salt.
Using a sharp knife, make small incisions all over the lamb, then massage the meat well with the tapenade.
Slice the remaining garlic clove. Push into the incisions with the smaller rosemary sprigs. Cover the lamb and marinate in the fridge for at least 2 hours, or overnight.
Remove the lamb from the fridge. Preheat the oven to 180°C, gas mark 4.
Slice 2 of the remaining lemons and the garlic bulb in half horizontally. Put in a large roasting tray with the remaining rosemary sprigs. Pour over 100ml water.
Place the lamb on top. Drizzle with the olive oil and roast for 25 minutes per 500g plus 25 minutes for medium, basting halfway (cover with foil if browning too quickly), or until done to your liking. Remove from the oven and leave to rest covered with foil.
Meanwhile, cook the potatoes in boiling salted water for 12-15 minutes. Add the asparagus for the last 2 minutes.
Combine the sour cream, yogurt, half the dill and zest from the remaining lemon. Season then garnish with the remaining dill and zest.
Serve the yogurt with the warm potatoes and asparagus so everyone can help themselves. Carve the lamb into thick slices.