Roasted Lamb with Smashed Roasted Potatoes and Garlic

Step 1

Pre-heat the oven to 325 degrees F. In a pestle and mortar, grind half of the rosemary leaves, garlic, a pinch of salt and pepper with about 1 tablespoon olive oil until it forms a nice paste. Massage the paste all over the lamb. Peel and half the onions and place in a roasting tray. Place the lamb on top of the onions. Add 1 1/2 cups of water to the pan and cover tightly with tin foil. Cook for 3 hours. Remove the lamb from the oven. If the pan is dry, add another cup of water to the pan and cook uncovered for 1 hour more or until the meat pulls away from the bone. Don’t allow the lamb to dry out. Continue adding water if the pan begins to dry out. You need pan drippings for gravy.

Step 2

Remove the lamb from the oven, transfer to a platter and cover loosely with foil. Pour the pan drippings into a saucepan. Add flour and stir until well incorporated. Add 1 cup hot water to the pan and bring gravy to a boil then lower to a simmer. Allow the gravy to simmer until the gravy coats the back of a spoon. Strain gravy through a sieve into a gravy bowl.

Step 3

Add potatoes to a medium pot, cover potatoes with salted water and bring to a boil over medium-high heat. Cook about 20 minutes or until fork-tender. Drain the potatoes and allow them to cool and dry. Pour potatoes onto a sheet pan lined with parchment paper. Smash each potato with the palm of your hand until they are flat.

Step 4

Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Distribute the garlic cloves among the potatoes and add the rosemary springs. Place the potatoes into the oven with the lamb and cook for 20 minutes or until potatoes are golden; crunchy on the outside and creamy on the inside. Remove from the oven and serve as a bed for the lamb.

Step 5

In a small bowl stir the mint, sugar, vinegar, and oil until well-mixed.

Step 6

Place a serving of potatoes in the middle of a serving plate for a bed for the lamb. Place a few slices of lamb on top of the potatoes. Dollop a tablespoon or so of lamb sauce over the lamb and pour the gravy over the entire dish. Serve with a salad, asparagus and crusty bread.