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25
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BUTTERFLIED LEG OF LAMB
WITH PARMENTIER POTATOES
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 50 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Tie lamb into a neat round shape with cooking
twine for even cooking. Use the sharp point of
knife to make deep slits into lamb skin and insert
slivers of garlic and rosemary sprigs. Season to
taste.
2 Plug probe into unit. Insert cooking pot in unit,
add oil and close lid. Select ROAST. Select
PRESET. Select LAMB, use the arrows to the left
of the display to set MED WELL. Select START/
STOP to begin preheating.
3 When the unit beeps to signify it has preheated,
place in lamb. Insert probe horizontally into
thickest part of lamb (see probe placement
instructions on page 7). Close lid.
4 Cut potatoes into 2cm cubes, rinse in water to
remove starch, drain and pat dry.
5 After 25 minutes turn lamb over and add
potatoes, rosemary sprigs and seasoning. Make
sure the potatoes are tossed in oil. Close lid.
6 When unit beeps to signal cooking is complete.
Use oven gloves to remove probe from lamb,
remove the lamb and leave to rest for 10 minutes.
7 Check if the potatoes are brown enough, if not,
select ROAST, set temperature to 180°C and set
time to 5-10 minutes. Select PREHEAT to bypass
preheating. Select START/STOP to begin.
8 Serve potatoes with lamb.
INGREDIENTS
1 kg boned leg of lamb
2 garlic cloves, peeled and cut into slivers
Fresh rosemary sprigs
1 tablespoon sunflower oil
Salt, as desired and freshly ground
black pepper to taste
900g potatoes, scrubbed
Mains | Lamb