Herb-Roasted Lamb with Potatoes with Jason's Hill Shiraz

Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes

Ingredients

• 1.5–2 kg lamb (leg or shoulder)
• 4–5 large potatoes, peeled and cut into chunks
• 4 cloves garlic, crushed
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp dried oregano (optional)
• 60 ml olive oil
• Juice of 1 lemon
• Salt and black pepper, to taste
• 250 ml beef or lamb stock
• 1 onion, sliced
• 2 carrots, roughly chopped

Method:

• Preheat the oven to 180°C.

Prepare the marinade:

• In a bowl, mix the olive oil, garlic, rosemary, thyme, oregano (if using), lemon juice, salt, and pepper.

Season the lamb:

• Rub the marinade generously over the lamb, making sure it is well coated. Let it sit for 10–15 minutes (or longer if you have time for deeper flavour).

Prepare the vegetables:

• Place the potatoes, onion, and carrots in a large roasting dish. Drizzle with a little olive oil, season lightly, and toss to coat.

Assemble the dish:

• Place the lamb on top of the vegetables. Pour the stock into the bottom of the dish.

Roast:

• Cover loosely with foil and roast for 1 hour 15 minutes.

Brown the lamb:

• Remove the foil and continue roasting for another 30 minutes, or until the lamb is golden and tender and the potatoes are cooked through.

Rest before serving:

• Remove the lamb from the oven and let it rest for 10 minutes before slicing.

To Serve:

• Serve the lamb sliced, with the roasted potatoes and vegetables, and spoon over some of the delicious pan juices.