Recipe Ingredient
- 1.5-2kg leg of lamb
- 5 slices prosciutto
- 10 basil leaves
- 2 cloves garlic, thinly sliced into 10 pieces
- 2 tbsp olive oil
- 500g potatoes, peeled and cut into thick slices
- 500g sweet potatoes, peeled and cut into thick slices
- 200ml red wine
- 200ml beef stock
- Thickening
- 1 tbsp sweet potato flour mixed with 2 tbsp water
Instructions
- Make 10 small cuts on the leg of lamb and place lamb in a roasting pan.
- Cut prosciutto in half lengthways and roll 1 basil leaf and 1 slice garlic tightly in each slice of prosciutto. Press one prosciutto roll into each cut on the lamb.
- Lightly brush olive oil over the lamb and sprinkle with salt and pepper. Roast the lamb in a preheated oven at 210°C for about 15 minutes.
- Toss both potatoes with 2 tablespoons olive oil and a teaspoon each of salt and pepper in a mixing bowl. Arrange potatoes around the lamb, then reduce the oven temperature to 180°C and continue to roast for 40 minutes.
- Turn the vegetables during roasting so they brown all over. Roast until lamb is cooked to your preferred tenderness.
- Remove lamb to a large serving plate and cover loosely with tin foil. Transfer the potatoes to a baking tray. Drizzle over with a little extra olive oil and roast for a further 8-10 minutes or until golden and crisp.
- Drain off excess fat from the roasting pan. Add wine and stock to the pan and bring to the boil over medium heat. Stir with a ladle to loosen and dissolve the baked residue (drippings) from the base of pan.
- Simmer for 3-4 minutes or until stock is reduced. Add thickening to the gravy and serve with the lamb and potatoes.
