Roast Lamb Leg with Crispy Potatoes and Mint Chimichurri
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Cooking tools:
- Roasting pan
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Serving platter
Ingredients
- 2kg Our Cow Grass Fed Lamb Leg Roast
- ¼ cup olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp garlic paste
- Salt
- pepper
- 1kg baby potatoes, chopped
- 80g Grass Fed Ghee
- ½ cup olive oil
- ½ tbsp garlic paste
- 1/2 cup fresh mint leaves, packed
- ½ cup fresh parsley leaves, packed
- 2 tablespoons red wine vinegar
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