EASTER ROAST LEG OF LAMB WITH MUSHROOMS & NEW POTATOES

Ingredients

• 2.2kg roast leg of lamb
• 2kg new potatoes
• Handful of fresh thyme
• 600g chestnut mushrooms, left whole
• 200g kale
• 4 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp flaky salt
• Lots of black pepper

Method 

1. Remove your leg of lamb from the fridge for 1-2 hours before cooking.
2. When it’s time to cook, preheat your oven to 200°C/ 180°C Fan. Place a wire rack inside a large baking dish to raise the lamb. Place the lamb on the rack and pat with paper towel to remove any excess moisture.
3. Next, combine 2 tbsp of olive oil, the dried parsley, rosemary, salt and lots of pepper. This should form a paste.
4. Coat the leg of lamb in the paste and pop in the oven. Immediately reduce the heat to 180°C/ 160°C Fan.
5. Set your timer to 25 minutes. When it goes off, remove the wire rack and lamb from the tray and add the new potatoes, mushrooms, 2 tbsp olive oil and a generous sprinkle of salt and pepper. Coat everything in the tray juices and add the thyme sprigs in the centre of the tray. Place the lamb leg on top – the mushrooms & potatoes will now act as the rack.
6. Depending on the size of your lamb leg, adjust the roast time accordingly. The general rule of thumb is 25 minutes plus 25 minutes per 500g of lamb for medium, or 30 minutes plus 30 minutes per 500g of lamb for well done.
7. For the best crust, baste the lamb in the pan juices around 2 times.
8. Once cooked, remove from the oven and allow the lamb to rest for around 20-30 minutes on a plate covered with foil.
9. Remove the thyme sprigs and stir the kale into the tray. Pop back into the oven, which you can now switch off. This will keep the potatoes/mushrooms warm until the lamb is ready and will also slightly cook the kale.
10. Serve up & enjoy!