Oh yes! Once that mercury drops, bring on the fat! Today is the coldest it has been this year in Auckland, so a roast was called for. Not any old roast though ... it's time for CRYING LAMB!
The idea with this dish is for the potatoes to cook in the buttery juices from the lamb. Stuff the 'fat police', this is frickin' delicious!!!
Method
—Crying lamb. It makes me sing with joy! Remove excess fat from a 1.2kg (about 2½ pounds) leg of lamb. Make slits in the meaty part and poke in sprigs of rosemary. Be generous. Season well, then rub with 75g (2½ ounces) softened, but not melted, butter. Put 1.5kg (about 3½ pounds) peeled, floury potatoes cut into chunks in a large, shallow roasting tin. I line the tin with tin foil then baking (parchment) paper. Put lamb on a rack above them. Roast for 1 hour 10 minutes in an oven preheated to 180°C (350°F), turning lamb once or twice during cooking; turn potatoes and season with salt during cooking. Remove lamb from oven and sprinkle generously with salt (you’ll be surprised by how much you’ll need!). Drape lamb with tin foil and rest for about 12 minutes before slicing. Meanwhile, return potatoes to the oven and continue cooking until golden and crunchy.
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