SLOW ROASTED RED PEPPER HERB LEG OF LAMB & HASSELBACK POTATOES

Serves 1
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Directions

  1. 1Add red peppers to a blender.
  2. 2Add red peppers to a blender.
  3. 3Add red peppers to a blender.
  4. 4Add red onion to the blender.
  5. 5Add red onion to the blender.
  6. 6Add red onion to the blender.
  7. 7Add scotch bonnet pepper to the blender.
  8. 8Add scotch bonnet pepper to the blender.
  9. 9Add scotch bonnet pepper to the blender.
  10. 10Add fresh thyme and rosemary to the blender.
  11. 11Add fresh thyme and rosemary to the blender.
  12. 12Add fresh thyme and rosemary to the blender.
  13. 13Squeeze half a lime into the blender.
  14. 14Squeeze half a lime into the blender.
  15. 15Squeeze half a lime into the blender.
  16. 16Add Two spoons of One Love Jamaican green seasoning to the blender.
  17. 17Add Two spoons of One Love Jamaican green seasoning to the blender.
  18. 18Add Two spoons of One Love Jamaican green seasoning to the blender.
  19. 19Add a bulb of garlic to the blender.
  20. 20Add a bulb of garlic to the blender.
  21. 21Add a bulb of garlic to the blender.
  22. 22Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
  23. 23Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
  24. 24Add smoked paprika, all-purpose seasoning, black pepper, cumin, salt, a splash of white vinegar and a drizzle of olive oil to the blender.
  25. 25Blend all ingredients until a smooth marinade is formed.
  26. 26Blend all ingredients until a smooth marinade is formed.
  27. 27Blend all ingredients until a smooth marinade is formed.
  28. 28Make deep cuts into the lamb leg.
  29. 29Make deep cuts into the lamb leg.
  30. 30Make deep cuts into the lamb leg.
  31. 31Drizzle olive oil over the lamb leg.
  32. 32Drizzle olive oil over the lamb leg.
  33. 33Drizzle olive oil over the lamb leg.
  34. 34Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
  35. 35Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
  36. 36Rub the marinade all over the lamb leg, ensuring it gets into the cuts.
  37. 37Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
  38. 38Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
  39. 39Stuff fresh rosemary and garlic cloves into the cuts of the lamb leg.
  40. 40Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
  41. 41Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
  42. 42Place red pepper halves, red onion wedges, carrots, and spring onions on a baking sheet lined with parchment paper.
  43. 43Add fresh thyme and rosemary sprigs to the vegetables.
  44. 44Add fresh thyme and rosemary sprigs to the vegetables.
  45. 45Add fresh thyme and rosemary sprigs to the vegetables.
  46. 46Season the vegetables with black pepper and salt.
  47. 47Season the vegetables with black pepper and salt.
  48. 48Season the vegetables with black pepper and salt.
  49. 49Add some marinade over the vegetables.
  50. 50Add some marinade over the vegetables.
  51. 51Add some marinade over the vegetables.
  52. 52Place the marinated lamb leg on top of the vegetables.
  53. 53Place the marinated lamb leg on top of the vegetables.
  54. 54Place the marinated lamb leg on top of the vegetables.
  55. 55Place three pats of herb butter on top of the lamb leg.
  56. 56Place three pats of herb butter on top of the lamb leg.
  57. 57Place three pats of herb butter on top of the lamb leg.
  58. 58Pour vegetable stock around the lamb leg and vegetables.
  59. 59Pour vegetable stock around the lamb leg and vegetables.
  60. 60Pour vegetable stock around the lamb leg and vegetables.
  61. 61Cover the roasting pan tightly with foil.
  62. 62Cover the roasting pan tightly with foil.
  63. 63Cover the roasting pan tightly with foil.
  64. 64Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
  65. 65Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
  66. 66Place the Hasselback potatoes, coated in marinade, on a separate baking sheet.
  67. 67Bake the lamb and potatoes in the oven until cooked through and tender.
  68. 68Bake the lamb and potatoes in the oven until cooked through and tender.
  69. 69Bake the lamb and potatoes in the oven until cooked through and tender.
  70. 70Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
  71. 71Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
  72. 72Prepare a chimichurri sauce by combining chopped parsley, red pepper, red onion, and other seasonings in a bowl.
  73. 73Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
  74. 74Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
  75. 75Remove the lamb from the oven, baste it with the pan juices, and drizzle with chimichurri sauce.
  76. 76Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
  77. 77Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
  78. 78Serve the roasted lamb, Hasselback potatoes, and roasted vegetables on a platter.
  79. 79Shred the lamb meat and serve it with the pan juices and chimichurri sauce.
  80. 80Shred the lamb meat and serve it with the pan juices and chimichurri sauce.
  81. 81Shred the lamb meat and serve it with the pan juices and chimichurri sauce.

Ingredients

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