Roast Lamb and Potato Galette with Mint and Pomegranate Chutney | MiNDFOOD
To make this Roast Lamb and Potato Galette with Mint and Pomegranate Chutney the potatoes are baked until golden and sizzling. The roast lamb is placed on top of crispy potatoes. To serve sprinkle...
Ingredients
- 2.5kg boned leg of lamb, excess fat trimmed
- 6 anchovy fillets, halved
- 2 sprigs rosemary, leaves removed
- 5 cloves garlic, plus 2-3 cloves extra, finely chopped
- 1 tsp flaked sea salt crystals
- 150ml olive oil
- ½ tsp freshly ground black pepper
- 10 red potatoes, peeled
- 6 bay leaves
- 6-8 sprigs thyme, leaves removed
- Mint leaves and fresh Pomegranate, to serve
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