Char Grilled Leg of Lamb with Rosemary Marinade Lacour Potatoes by top chef RICHIE WILSON Executive Chef at Berkeley Court Hotel on Classic Hits 4FM Cook With Harvey
Leg of Lamb METHOD:
1. To prepare the leg of lamb you need to remove the bone. Ask your butcher to do this for you or you can buy a boned and rolled leg and open it out for marinating. It is important that you cut into the mussels on the leg in order to evenly cook the leg. This can be done easily buy slicing into each mussel to open it out like and envelope.
2. To prepare the marinade simply add all the ingredients into a blender and blend until all the herbs have been mixed through the wine. Place the leg in a roasting dish or similar and cover with marinate for a maximum of 2 hours. If you are preparing this in advance it’s important to remove the lamb from the marinate as the flavors will get very strong and over powering.
3. To cook the lamb keep the Char Grill at a low temperature in order to get the heat through the leg before the outside begins to char. Continuously turn the leg through out cooking. Once the meat is well sealed on the pan you can now transfer to a moderate oven 160 degrees. Continue to cook the lamb in the oven but it should only need 20-30 minutes depending on how you like your lamb cooked.
Lacour Potatoes METHOD:
1. Chop the peeled potatoes into evenly sized chunks and deep fry them until cooked through and golden. In a pot fry the garlic, shallots, bacon and thyme. While the pot is warm add the fried potatoes and turn them so as to cover them with the other ingredients. Place a lid on top and allow them to sit for 5 minutes to soak up all the juices. When your ready to serve sprinkle with the freshly chopped parsley and a little rock salt.