Slow Roasted Lamb Leg & Potatoes with Zingy Lemon & Herb Salsa | Yealands

Ingredients

• 1.5kg lamb leg
• 3 tablespoons olive oil
• 4 cloves garlic, crushed
• 1 tablespoon wholegrain mustard
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon honey
• 2 teaspoons lemon rind
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon table salt
• 1 teaspoon cracked pepper
• 8 shallots, peeled and halved or quartered
• 5 large agria potatoes, peeled and sliced into wedges
• 200ml Yealands Estate Single Vineyard Chardonnay
• 8 sprigs of fresh thyme
• ½ teaspoon sea salt
• ¼ cup finely chopped fresh mint leaves
• ¼ cup finely chopped fresh coriander leaves
• ¼ cup finely chopped fresh parsley leaves
• ¼ cup olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, crushed
• Sea salt
• Cracked pepper