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Herb-roasted lamb

  • Preparation Time15 mins
  • Cooking Time75 mins
  • DifficultyEasy
12 large unpeeled garlic cloves, divided
1 tbsp chopped fresh rosemary leaves
Salt
Freshly ground black pepper
2 tbsp unsalted butter, melted
1 (2.7kg) boneless leg of lamb, trimmed and tied
1.8 to 2.25kg small unpeeled potatoes (16 to 20 potatoes)
2 tbsp good olive oil
1) Preheat the oven to 230°C. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

2) Peel six of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, one tablespoon of salt, one teaspoon of pepper, and butter. Process until the garlic and rosemary are finely chopped. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to one hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 57° (rare) or 62° (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

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Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

S1:E7
22mins

Episode 2

Hugh Fearnley-Whittingstall makes tasty treats with food that most people throw away. Plus, John and Steve attempt to brew beer using carrot peelings.

S1:E2
44mins

Bacon Behemoths

Michael heads to Rhode Island for a traditional hot wiener in a chilli topped crepe. A smokehouse in Columbus, Ohio, serves their back ribs on a bed of flaming hay.

S5:E6
18mins