SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

Name: SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES
Cuisine: Moroccan
Ingredients: 3 red peppers; 1 red onion; 1 scotch bonnet pepper; 1 handful fresh thyme; 1 handful fresh rosemary; 0.5 lime; 2 spoons One Love Jamaican green seasoning; 1 bulb garlic; 1 spoon smoked paprika; 1 spoon all-purpose seasoning; 1 spoon black pepper; 1 spoon cumin; 1 spoon salt; 1 splash white vinegar; 1 drizzle olive oil; 1 lamb leg; 4 carrots; 2 stalks spring onions; 3 patties herb butter; 1 cup vegetable stock; 8 potatoes; 1 handful fresh parsley

Serves 1

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SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

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Serves 1

Directions

1Add red peppers to a blender.
2Add red onion to the blender.
3Add scotch bonnet pepper to the blender.
4Add fresh thyme and rosemary to the blender.
5Squeeze half a lime into the blender.
6Add Two spoons of One Love Jamaican green seasoning to the blender.
7Add a bulb of garlic to the blender.
8Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
9Blend all ingredients until a smooth marinade is formed.
10Make deep cuts into the lamb leg.
11Drizzle olive oil over the lamb leg.
12Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
13Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
14Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
15Add fresh thyme and rosemary sprigs to the vegetables.
16Season the vegetables with black pepper and salt.
17Add some marinade over the vegetables.
18Place the marinated lamb leg on top of the vegetables.
19Place three pats of herb butter on top of the lamb leg.
20Pour vegetable stock around the lamb leg and vegetables.
21Cover the roasting pan tightly with foil.
22Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
23Bake the lamb and potatoes in the oven until cooked through and tender.
24Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
25Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
26Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
27Shred the lamb meat and serve it with the pan juices and chimichurri sauce.

Ingredients

3 red peppers
1 red onion
1 scotch bonnet pepper
1 handful fresh thyme
1 handful fresh rosemary
0.5 lime
2 spoons One Love Jamaican green seasoning
1 bulb garlic
1 spoon smoked paprika
1 spoon all-purpose seasoning
1 spoon black pepper
1 spoon cumin
1 spoon salt
1 splash white vinegar
1 drizzle olive oil
1 lamb leg
4 carrots
2 stalks spring onions
3 patties herb butter
1 cup vegetable stock
8 potatoes
1 handful fresh parsley

Equipment

blenderkniferoasting panfoilbaking sheetbowl

Tips

The secret ingredient for a ten times more 'fire' lamb is the 'One Love Jamaican green seasoning'.
Roast the lamb with vegetables and stock under herb butter for extra flavor and moisture.
Serve with crispy roasted harissa herb Hasselback potatoes and harissa chimichurri sauce.

SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

Serves 1

instagram.com

SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

instagram.com

Serves 1

Directions

1Add red peppers to a blender.
2Add red onion to the blender.
3Add scotch bonnet pepper to the blender.
4Add fresh thyme and rosemary to the blender.
5Squeeze half a lime into the blender.
6Add Two spoons of One Love Jamaican green seasoning to the blender.
7Add a bulb of garlic to the blender.
8Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
9Blend all ingredients until a smooth marinade is formed.
10Make deep cuts into the lamb leg.
11Drizzle olive oil over the lamb leg.
12Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
13Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
14Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
15Add fresh thyme and rosemary sprigs to the vegetables.
16Season the vegetables with black pepper and salt.
17Add some marinade over the vegetables.
18Place the marinated lamb leg on top of the vegetables.
19Place three pats of herb butter on top of the lamb leg.
20Pour vegetable stock around the lamb leg and vegetables.
21Cover the roasting pan tightly with foil.
22Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
23Bake the lamb and potatoes in the oven until cooked through and tender.
24Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
25Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
26Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
27Shred the lamb meat and serve it with the pan juices and chimichurri sauce.

Ingredients

3 red peppers
1 red onion
1 scotch bonnet pepper
1 handful fresh thyme
1 handful fresh rosemary
0.5 lime
2 spoons One Love Jamaican green seasoning
1 bulb garlic
1 spoon smoked paprika
1 spoon all-purpose seasoning
1 spoon black pepper
1 spoon cumin
1 spoon salt
1 splash white vinegar
1 drizzle olive oil
1 lamb leg
4 carrots
2 stalks spring onions
3 patties herb butter
1 cup vegetable stock
8 potatoes
1 handful fresh parsley

Equipment

blenderkniferoasting panfoilbaking sheetbowl

Tips

The secret ingredient for a ten times more 'fire' lamb is the 'One Love Jamaican green seasoning'.
Roast the lamb with vegetables and stock under herb butter for extra flavor and moisture.
Serve with crispy roasted harissa herb Hasselback potatoes and harissa chimichurri sauce.