Infused Lamb Leg & Spiced Potato Wedges

Infused Lamb Leg Ingredients: 
1 lamb leg
6 cloves garlic, whole
Drizzle olive oil
1/4 cup verjus
A bunch fresh rosemary sprigs
40 grams butter
Salt and pepper

Using a paring knife, making 6 small incision in the top of the lamb leg and slip 1 garlic cloves, butter fresh rosemary into each pocket. Place the leg into a roasting pan and drizzle over olive oil and verjus. Season to taste with salt and pepper. Cover with baking paper and alfoil. Place in 180°C
oven and roast until golden, 30 minutes per 500 grams – Approx. 1 – 1.5 hours. Uncover for the last 30 minutes of the roasting time. Remove from oven and allow to rest, loosely covered, for 20 minutes. Serve with potatoes.

Serves: 4-6

Spiced Potato Wedges

750 grms potatoes, cut in wedges
1/4 cup verjus
2 tablespoons oregano
1 tabelspoon sweet paprika
1 teasppon crushed dried chilli
150 grms feta, crumbled

Place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat until just soft. Drain. Return potatoes to pan then add verjus, oregano, chilli, and paprika. Toss to combine. Return to heat and cook for a further 10 – 15 minutes or until crispy and golden. To serve, place on plate and crumb over feta. Can be enjoyed as a side dish or a tasty snack.

Serves: 4-6

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