Garlic And Herb Lamb With Roseamary Potatoes

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Welsh	Waitrose2	4	Servings

INGREDIENTS

2		Waitrose Solo Garlic Bulbs
5		Coarse sea salt, 1tsp
		Freshly ground black pepper
		Half a lemon, juice of
60		Waitrose Olive Oil, 4tbsp
15		Chopped fresh mint, 1tbsp
30		Chopped fresh rosemary
		2tbsp
1		Waitrose Welsh Lamb Boneless
		Shoulder
700	g	Potatoes, peeled and cut
		into
		2.5cm 1in dice 1
		1/2 lb
150		Red wine, 5fl oz
125		Vegetable stock, 4fl oz
5		Cornflour blended with a
		little cold 1tsp
		water

INSTRUCTIONS

Crush 1 garlic bulb and the salt in a mortar with a pestle. Add the
pepper, lemon juice, 30ml (2tbsp) of olive oil, mint and 15ml (1tbsp)
of the rosemary. Mix together well. Press the mixture as far into the
rolls of the lamb as possible. Place in a roasting tin and leave to
marinate in the refrigerator for 1 hour.  Place the potatoes into a
second roasting tin with the remaining  olive oil and rosemary. Season
well then toss to coat thoroughly. Put  the remaining garlic bulb in
the roasting tin with the lamb. Place  the lamb and potatoes in a
preheated oven 200Ã¸C, 400Ã¸F, gas mark 6  for 50-60 minutes. Turn the
potatoes occasionally until they are  golden and crisp.  Transfer the
lamb to a carving board. Pour the excess fat from the  roasting tin and
place the tin on the hob. Squeeze the softened  garlic into the tin.
Pour in the wine and heat, scraping to remove  the sediment from the
tin. Allow to bubble and reduce by half. Stir  in the vegetable stock
and bring to the boil. Stir in the cornflour  and simmer, stirring
until thickened. Serve with the lamb and  potatoes.  Converted by
MC_Buster.  NOTES : Lamb and garlic were made for each other, and
tender Welsh  lamb flavoured with fresh herbs, lemon and garlic makes a
perfect  summer dinner or Sunday lunch.  Converted by MM_Buster v2.0l.

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