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How to make Marinated lamb roast with potato and leek gratin

Yield = 4
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

Ingredients

  • 1.2 kg red wine & garlic lamb leg mini roast
  • 25g butter
  • 1 tablespoon olive oil
  • 2 large leeks, trimmed, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • Finely grated zest of 1 lemon
  • Sea salt and freshly ground black pepper
  • 600g Sebago potatoes, peeled, very thinly sliced
  • 1 cup (120g) coarsely grated tasty cheese
  • 300ml cream
  • Crisp green salad to serve

Method

  • Step 1 Preheat oven to 200°C. Place lamb in a medium roasting pan and roast for 10 minutes. Reduce oven temperature to 180 ° C and roast for further 60 minutes, or until cooked to your liking. Transfer lamb to plate, cover with foil and rest for at least 15 minutes.
  • Step 2 Meanwhile, melt butter and oil in a large pan over low/medium heat. Add leeks, garlic and rosemary, and cook, stirring occasionally, for about 10 minutes, or until soft. Stir through lemon zest and season to taste.
  • Step 3 Lightly grease a 6 cup capacity oven proof dish. Layer half the potato, half the leek mixture and half the cheese into dish. Repeat with remaining potato, leek mixture and cheese. Pour cream evenly over the top. Place gratin in oven, on shelf just under lamb, and bake for 45 minutes, or until potato is tender and gratin is well browned. Stand for 10 minutes before serving with slices of lamb and salad.