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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 ml Coarse sea salt; (1tsp)
Freshly ground black pepper
Half a lemon; juice of
60 ml Waitrose Olive Oil; (4tbsp)
15 ml Chopped fresh mint; (1tbsp)
30 ml 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 ml Red wine; (5fl oz)
125 ml Vegetable stock; (4fl oz)
5 ml 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 200°C, 400°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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