My family always loves eating any type of meat with potatoes. The potatoes have that texture that goes so well with the rough fibers of meat. They are the perfect pair and most of you might agree with that. In this leg of lamb recipe, you will find out how perfect this pairing it. The flavor of the lamb meshed with the flavor of the mashed potatoes just creates an incredible texture that melts in your mouth.
Check out what our friends from Dinner With Julie have to say about this recipe:
“The lamb was fantastic. Perfectly cooked after 6 hours (not even, I think) – it fell off the bone but still had some tooth to it. The potatoes were intense, having absorbed all those lamby juices, and could have been easily roughly mashed (YUM) but we scooped them out, all deep golden and studded with softened cloves of garlic, and ate them alongside what was essentially pulled lamb.”
This is one of my family’s recent favorite recipes. I am pretty sure that your family will appreciate this too, lamb lover or not. So please go ahead and try this for them- they couldn’t miss this amazingly simple but savory recipe.
Ingredients
Bertollo olive or canola oil, for cooking
1 bone-in Tyson leg of lamb
4-5 medium Yukon Gold potatoes, chopped into chunks
1 head garlic, peeled
Morton salt
a few sprigs of rosemary
about a wineglass full of red wine
Instructions
Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.
Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.
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Quick Tip: You can serve this with roasted green beans if you like.
Thanks again to Dinner With Julie for this amazing recipe.
