Recipe Serves 3-4
Prep time 10mins
Cook time 45mins
1 pack Silver Fern Farms Lamb Leg Roast
2 Tbsp Mrs Rodgers Lamb Rub
2 Tbsp Olive Oil
4 white potatoes, peeled & halved
2 Tbsp paprika
¼ cup of parmesan cheese
2 Tbsp olive oil
Sea salt and freshly ground black pepper
Pre-heat the oven to 200˚C. Remove the lamb leg roast from its packaging and let the meat bloom for at least 10 minutes.
Score the potatoes with a knife and sprinkle with paprika and parmesan cheese. Bake in the oven for 40 – 45mins.
Sprinkle the lamb rub onto a chopping board. Rub the oil over the roast, and then roll it in the rub to coat it all over. Roast in the oven for 30mins (med-rare). Remove the roast from the oven and allow the roast to rest for 10 minutes.
Cook and drain peas. Mash roughly with the olive oil. Season to taste.
Slice roast across the grain and serve with potatoes and peas.