Recipes CAJUN ROASTED LEG OF LAMB WITH PAPRIKA POTATOES

CAJUN ROASTED LEG OF LAMB WITH PAPRIKA POTATOES

Prep 15 mins
Cooking 1 hr + 30 mins
Serves 6-8

Nothing beats sitting down with the family to a good old fashioned Sunday roast! Although, to be honest, we endorse a roast meal on any day of the week...especially one that is so super quick and easy to prepare and packs the best kind of flavour punch. Sold? Of course you are...

- WHAT YOU WILL NEED -

  • 2 kg leg of lamb, bone in
  • 1 bulb of garlic
  • 1.5 kg potatoes
  • 8 Tbsp olive oil
  • 2 Tbsp LOUISIANA CAJUN
  • 4 sprigs rosemary
  • 2 Tbsp SMOKED SPANISH PAPRIKA

- 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, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/ 

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