- 1 Leg of lamb
- Large baking potatoes
- Red Peppers
- Feta Cheese
- Wholegrain mustard
I like nothing more than a good traditional roast, but with the emergence of brunch and the decline in classical pub lunches, the poor old Sunday staple is in a spot of danger.
I think people have come to see it as a little boring, so I decided to liven it up a bit with this recipe, while still sticking to a simple cooking process. You have absolutely no idea how good this tasted! Go get stuck in and give it a whirl…
The ingredients are all pretty easy to find. Ask the butcher for a little help in picking the right sized leg of lamb, although it does make superb sandwich meat the next day if you have any left over.
Start by using a super short knife and inserting some little slits into the meat. About an inch deep.
Peel a couple of cloves of garlic and pop in some of the slices into the holes. Also, sprinkle a liberal amount of salt over the meat and a little coat of olive oil.
Pop the lamb and the large potatoes into the oven at 180C. In the same way you did with the lamb, sprinkle a little salt and oil over the potatoes.
Slice up the red peppers and another couple of cloves of garlic. Throw them into a pan on a nice low heat and let them start sweating off. The slower the better at this stage
Pick the stalks out of the kale. Only the big thick ones should go leaving nice curly leaves.
After about 50 minutes, the potatoes should be fully cooked. If you are not sure check by poking a fork through to the middle to make sure they're soft. Cut the potatoes in half and use a spoon to scoop out the flesh.
When the peppers are soft and getting super sweet, throw in the kale. Keep it stirred at this stage. It shouldn't take more than about five minutes over a medium heat to cook.
Start making the mix for the potatoes by adding a spoonful of wholegrain mustard to the potatoes.
Chop up the basil into thin strips.
At this stage, the lamb should be cooked. Depending on the size of it and how you want it cooked, it should take between 50 and 75 minutes. It's important to take it out and let it rest for a good 15 minutes before serving.
Throw the basil, peppers and kale mix into the potatoes.
Season with salt and pepper and add in the feta cheese.
Carefully spoon the whole thing together without bashing it all up, because you want all the nice diverse textures in there.
Spoon the mix into the empty potato shells and fill them right up. Throw them into the oven for 5 minutes, just to heat them all up again.
Slice up the lamb. Ideally, you will serve it slightly pink (I was cooking for people who hated the sight of blood though, so cooked it through).
Serve the potatoes and lamb up along with a few spoons of the lamb's cooking juices over the meat. Super simple and full of flavour!
The thing with this dish is that it ticks all the boxes with people looking for something new and exciting, while staying true to a classic roast leg of lamb. This makes for the perfect dinner party recipe, with the lamb carved at the table and the spuds served up family style.
With minimal prep and lamb very affordable these days, there is no better dish to cook this weekend.