Simple Sunday Roast Lamb With Savage Stuffed Baked Potatoes

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…

Instructions

Step 1

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.

Step 2

Start by using a super short knife and inserting some little slits into the meat. About an inch deep.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

Pick the stalks out of the kale. Only the big thick ones should go leaving nice curly leaves.

Step 7

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.

Step 8

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.