Roast leg of lamb with green beans, baby potatoes and tomatoes

One of the things France and Australia have in common is their love of lamb. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a toasty wood fire and matches it with a rustic tomato garnish.

• serves

  4

• prep

  30 minutes

• cook

  4 hours

• difficulty

  Easy

Ingredients

• 1.5 kg milk-fed lamb, bone in
• sea salt
• freshly ground white pepper
• 150 ml olive oil
• 3-4 garlic cloves, roasted in the skin
• ½ bunch bay leaf
• ½ bunch thyme
• 400 g baby green beans
• 2 250 g punnets cherry tomatoes
• 500 g baby potatoes
• 1 small tin anchovies
• 100 g pitted black olives
• ¼ bunch basil, roughly chopped
• 200 ml lamb jus

Instructions

1. Preheat oven 200°C.
2. Season the lamb with salt and pepper. In a roasting tin place the lamb on a rack then turn the heat down to 160°C.
3. Place the roasted garlic cloves and 125ml olive oil and mash together, tie the bay leaves and thyme together to make a basting brush. Baste your lamb using the herb brush and garlic olive oil mix.
4. Cook lamb in the oven for 3-4 hours (for medium) or until cooked to your liking.
5. In the last hour while the lamb is roasting, bring a saucepan of water to the boil. Add the beans and a pinch of salt and cook for 2 minutes, then refresh in a bowl of iced water.
6. Place a frying pan over medium heat, add the remaining oil and toss the baby potatoes and cherry tomatoes.
7. Place potatoes in a tray and then roast with the lamb until for the remaining 30 minutes of cooking.
8. When the lamb and potatoes are ready, mix the beans, olives, anchovies with the potatoes until heated through.
9. Before serving, bring the lamb jus to the boil in a small saucepan. Serve the roast lamb with vegetables and lamb jus poured on top of the lamb.

 

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.