Lamb Megamix

Von Jamie Oliver · 120 Min.

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Zubereitung

1. Take the lamb out of the fridge 1 hour before cooking so it comes to room temperature.
2. Preheat the oven to 200°C/400°F/gas 6 and put a roasting dish for the potatoes on the bottom.
3. Peel 3 garlic cloves and leave the rest whole. Chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, grate in the lemon zest and add a good glug of oil. Mix.
5. Season the lamb with sea salt and black pepper, rub it all over with the marinade, and place it on the hot oven bars above the tray.
6. Parboil the potatoes in boiling salted water for 10 minutes, drain and let them steam dry. Shake them in the colander to rough up the edges.
7. Return the potatoes to the pan, add the remaining rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle with a good glug of oil. Tip them into the hot tray under the lamb.
8. Roast the lamb for 1 hour 15 minutes for pink, or 1 hour 30 minutes for well done.
9. Meanwhile, finely chop the mint and put it in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. Rest the lamb for about 15 minutes, then carve and serve with the potatoes, mint sauce and greens.

Zusammengefasst aus dem Video von Jamie Oliver. Schau es dir für die Details an.

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