Roast leg of lamb with fondant potatoes

One of Analiese Gregory’s favourite techniques for infusing flavour into lamb involves baking with hay to add a sweet herbal note, then finishing the roasting process over an open fire or grill – allowing the meat to absorb a rich, smoky essence.

Credit: A Girl's Guide To Hunting Fishing and Wild Cooking

• serves

  8

• prep

  30 minutes

• cook

  3 hours

• difficulty

  Mid

Ingredients

• 1 leg of lamb
• Sea salt flakes
• 1 tbsp wild fennel seeds
• 1 sprig kunzea (see Note)
• ½ small bunch oregano, leaves picked
• Fresh hay, for baking
• 125 g butter
• 8 pink eye potatoes
• 3 thyme sprigs
• 3 garlic cloves, crushed
• 2-3 cups water (or chicken stock)

Marinating time: overnight (optional)

Instructions

1. Sprinkle the lamb all over with salt, fennel seeds, kunzea and oregano. If you have time, marinate overnight in the fridge before cooking, otherwise it can be cooked immediately.
   
2. Once ready to cook, preheat the oven to 120°C. Place some hay onto an oven tray and top with the lamb. Bake for around 2-3 hours, or until a thermometer registers an internal temperature of 50°C.
   
3. Into a cold, heavy-based frying pan, evenly spread the butter onto the base of the pan in a thick layer. Trim one side of each potato to create a flat base, then place the flat-side down into the butter. Repeat until the pan is filled with potatoes.
   
4. Sprinkle the potatoes with salt, thyme and garlic, then pour over enough water (or chicken stock) to reach about 1 cm below the top of the potatoes. Cover the potatoes with a cartouche and place over medium heat. Cook until the potatoes are fully cooked.
   
5. Once the potatoes are tender, remove the cartouche and reduce the liquid in the pan until it evaporates and the potatoes are golden and caramelised, cut-side down.
   
6. Once the lamb has reached temperature, remove from the oven and allow to rest.
   
7. Heat a grill or light an open campfire, then lightly roast the exterior of the meat until golden-brown. Remove to a cutting board and carve the lamb. Serve the roast leg of lamb with the fondant potatoes.

Note

Kunzea is a Tasmanian bush herb.

Watch how to make this recipe on Episode 6 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.