Simon's Roast Lamb and Potatoes
by Simon Waller
4 - 6
Our DeliVita cook off winner Simon treats us to a great traditional recipe of Roasted Lamb and potatoes, the lamb was marinated over night.
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Combine olive oil, herbs, garlic and season with salt/pepper and smother over joint. Leave in
fridge covered overnight.
Place marinated meat into the oven proof dish and cover with foil. Put into the oven at
around 200 degrees C. After around 30-40 minutes, uncover, baste the joint with the juices
and then add the prepared potatoes to the dish and replace into the oven leaving the foil
off. Cook for a further 45 minutes or until potatoes are done.
Note cooking times will vary depending on the size of your joint and your preference on
'doneness'. For a more well-done, falling off the bone experience, leave in the oven initially
for longer, potentially at a lower temperature and add the potatoes around 30-45 minutes
before you think the meat will be ready.
Rest and serve as normal.