Garlic & rosemary lamb with hasselback potatoes
Ready in 1 hour 40 minutes
2kg leg of British lamb
1 bulb garlic
1 tbsp roughly chopped rosemary, plus extra sprigs
1 lemon, zested
4 tbsp olive oil
1 tbsp balsamic syrup
2kg Albert Bartlett potatoes
1 Remove the lamb from the fridge 1 hour before cooking and score the skin. Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Separate the garlic cloves and crush two into a small bowl. Add the chopped rosemary, lemon zest and half the oil. Season well and add the balsamic. Pour half over the lamb and set to one side.
2 Peel the potatoes and cut fine slices almost all the way through, taking care not to cut through to the bottom. Nesting the potato between two spoon handles or wooden chopsticks can help. Place in a roasting tin and drizzle with the remaining oil, using your hands to work the oil into the cuts. Season well.
3 Place the lamb directly on the wire oven shelf and place the potatoes beneath to catch the juices. Roast for 45 minutes, brush the lamb with the remaining marinade and add the garlic cloves to the tin. Roast for another 30 minutes for pink or 45 for well done.
Tip: To make carving easier, let your cooked lamb rest, covered in foil, for about 30 minutes so the juices settle back through the meat