Preparation time: 20 min
Cooking time: 1 hour 20 mins
For the marinade
- 1/2 teaspoon sesame oil
- 1 tablespoon lemon juice
- 1/2 to 1 teaspoon minced chilli
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons honey
For the lamb and potatoes
- 2kg free range traditional leg of lamb
- 1kg white potatoes
- 1 head of garlic, halved
- A handful of fresh rosemary sprigs
- 3 tbsp of free range duck fat
- Zest of 1 lemon removed in thick slivers with a vegetable peeler
- Salt and pepper
- Take your lamb leg out of the fridge and allow to relax on a bench and come to room temperature. Meanwhile, preheat your oven to 200C, fan 180C and begin preparing your spice paste.
- Combine your marinade ingredients in a bowl and mix well. It should be thick and sticky. Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smother it all over the lamb so it’s covered with a thin layer.
- Take your potatoes and make equidistant cuts, about 2mm apart, two thirds of the way down – and try to avoid cutting through to the bottom. Nestle the potatoes around the lamb, cut-side up. Add the halved garlic bulb and rosemary stems. Scatter the lemon zest over the lamb and potatoes.
- Add the duck fat over the lamb and around the potatoes. Season well.
- Roast for about 1 hour 15 minutes. After an hour and baste the potatoes with the juices from the dish. Check the lamb too and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.
- When it’s done, remove from the oven and allow to rest for 10 minutes. Carve the lamb and serve alongside the potatoes.