Roast lamb with roast potato and halloumi.
Cook time: 1 hour | Prep time: 20 mins | Serves: 4
Ingredients.
1.5kg lamb leg, boneless
600g chat potatoes, cut in 1/4’s
1 spanish onion, thin wedges
2 cloves garlic, roughly chopped
1 tablespoon oregano, dried
3/4 cup chicken stock
60ml apple cider vinegar
200g halloumi, 0.5cm thick slices
salt and pepper to taste
Mint salsa
15g (1/2 cup) mint leaves, finely chopped
15g (1/2 cup) parsley leaves, finely chopped
125ml (1/2 cup) extra virgin olive oil
30ml red wine vinegar
1 clove garlic, small, mince
salt and pepper
Method.
1. Preheat oven to 200ºC fan (220ºC). In a 30cm casserole dish with a lid add the onion and roll the lamb out on top, fat side up.
2. Scatter the garlic and potatoes around the lamb. Pour over the chicken stock and apple cider. Sprinkle oregano, salt, pepper and 2 tablespoons of olive oil over the lamb and place lid on.
3. Cook for 30 minutes with the lid off. Carefully remove the lid and cook for another 20 minutes with the lid off. Add the halloumi on top of the lamb and bake for another 10 minutes. Rest for 10 mins
4. To make the mint salsa add mint, parsley, olive oil, red wine vinegar, garlic, salt and pepper. Mix well and serve with the lamb.
