Recipe - Olive And Rosemary Lamb With Sweet Potatoes

1 One half kg Waitrose Whole Leg New
Zealand Lamb; (3lb 5oz
4lb 8oz)

MARINADE
115 g Waitrose Pitted Green
Olives; (4oz)
300 ml Dry red wine; ( One half pint)
15 ml Honey; (1tbsp)
4 Sprigs fresh rosemary;
stalks removed
3 Cloves garlic
Juice and finely grated rind
of 1 lemon
45 ml Waitrose Dark Soy Sauce;
(3tbsp)
1 5/8 kg Mixture of potatoes; sweet
potatoes and
; parsnips, peeled
; and chopped (3lb
; 8oz)
Salt and freshly ground
black pepper
Waitrose Extra Virgin Olive
Oil
10 ml Flour; (2tsp)

To calculate the cooking time for the lamb, add 450g (1lb) to the pack
weight. Allow 25 minutes per 450g for well done, 20 for medium and 15 for
rare.

Slash the lamb skin and place in a large nonmetallic dish.

Blend the marinade ingredients in a food processor until finely chopped.

Pour over the lamb, working well into the cuts.

Cover and marinate for several hours.

Reserve the marinade. Roast the joint in the centre of a preheated oven at
190ºC, 375ºF, gas mark 5, until there is 1 hour of the cooking time left.
Add the vegetables. Season well, brush with marinade and drizzle with a
little olive oil.

Cook for the remaining hour turning the vegetables occasionally.

Remove the lamb and vegetables from the roasting tin.

To make the gravy, stir the flour into the remaining marinade and make up
to 425ml ( Three fourths pint) with water. Skim the fat from the cooking juices and
add the marinade. Cook until the gravy thickens. Season and serve with the
lamb and vegetables.

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