Butterflied Leg of Lamb with Parmentier Potatoes –

Ingredients

• 1kg boned leg of lamb
• 2 garlic cloves, peeled and cut into slivers
• Fresh rosemary sprigs
• 1 tbsp sunflower oil
• Salt, as desired and freshly ground black pepper to taste
• 900g potatoes, scrubbed
• 31.5oz potatoes, scrubbed
• Step 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.
• Step 4 Cut potatoes into 2cm cubes, rinse in water to remove starch, drain and pat dry.
• Step 5 After 25 minutes turn lamb over and add potatoes, rosemary sprigs and seasoning. Make sure the potatoes are tossed in oil. Close lid.
• Step 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.
• Step 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.
• Step 8 Serve potatoes with lamb.