CAJUN ROASTED LEG OF LAMB WITH PAPRIKA POTATOES

- METHOD -

Remove the lamb from the fridge an hour before you want to cook it in order to let it rest to room temperature. Preheat the oven to 200ºC.

Place the lamb in a large roasting tray. Rub the lmeat with half of the olive oil and the Cape Herb & Spice Louisiana Cajun Rub. Separate the garlic into cloves (do not peel) and add them to the roasting tray along with four sprigs of rosemary. Roast for 1 hour and 15 min, or until the meat is done to your liking. We recommend using a meat thermometer to gauge this. 

Meanwhile, cut the potatoes in half and add to a pot of cold, salted water. Bring the water to a boil and cook until the potatoes are parboiled (about 10 min). Drain the water and place in a roasting tray. Add the remaining olive oil, Cape Herb & Spice Spanish Smoked Paprika and salt and pepper to taste. Roast for 30 minutes or until the skin has crisped to golden brown.

Carve lamb into slices and serve with the paprika potatoes and a drizzle of mint sauce.

*Keep an eye out for our Cajun Roasted Leg of Lamb with Paprika Potatoes video on YouTube: https://www.youtube.com/watch?v=bZ4YsORJ9n4

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/