Leg Of Lamb With Garlic Sauce
13th April 2015
New You Boot Camp Colcannon
13th April 2015
Ingredients
- 2 kg leg of lamb
- 4 cloves garlic sliced
- few rosemary sprigs
- few thyme sprigs
- 2 kg sweet potato(es) large
- 2 onions thinly sliced
- 600 ml chicken stock
- 2 tbsp coconut oil
- Himalayan Crystal Salt
Servings:
Instructions
- Heat oven to 190C/170C fan/gas 5.
- Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife.
- Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme.
- Put in a roasting tin, season well with Himalayan crystal salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the sweet potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and coconut oil together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr.
- Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins.
- Leave the sweet potatoes in the oven (covered, if starting to brown too much) until ready to serve.
