![]() ![]() ![]() As the potatoes roast, bring the lamb roasting pan juices to a simmer on the stove top and allow them to reduce a little.Serve with sea salt and drizzles of Plenty Walnut Oil. Once the potatoes are ready, carefully roll them in the hot oil and bake for around 30 – 35 minutes, turning a few times. While the potato is cooking, add ½ cup of Plenty Heart Smart Oil to a roasting dish and heat in the oven for around 10 minutes.Drain well, then shake the potatoes in the colander a little until they’re rough around the edges and some have small cracks in them. Add potatoes to a large pot full of salted, room temperature water, enough to cover, then bring to a boil.Retain the liquid in the baking tray and set aside. Cover loosely with baking paper and aluminum foil again, so it retains as much moisture as possible. Remove from the oven and set aside on a plate to rest. Preheat oven to 150° Remove lamb from the fridge and allow it to come to room temperature for about 20 minutes, then bake for around 4 hours, leaving it covered for 3 hours then uncovered for the final hour.Cover with baking paper and aluminum foil and refrigerate for an hour. Place lamb onto a large baking tray and generously coat the entire lamb in the rub. ![]() Into a food processor, add coffee, sea salt, brown sugar, garlic, rosemary, olives, walnuts and Plenty Walnut Oil and blend till it makes a paste. ![]()
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