Roast Lamb Leg with Crispy Potatoes and Mint Chimichurri

Ingredients:

Roasted Lamb Leg:

• 2kg Our Cow Grass Fed Lamb Leg Roast
• ¼ cup olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp garlic paste 
• Salt and pepper

Roasted potatoes 

• 1kg baby potatoes, chopped
• 80g Grass Fed Ghee 
• Salt 

Mint Chimichurri

• ½ cup olive oil
• ½ tbsp garlic paste
• 1/2 cup fresh mint leaves, packed
• ½ cup fresh parsley leaves, packed
• 2 tablespoons red wine vinegar
• Salt 

Cooking Instructions:

1. Take the Our Cow Grass Fed Lamb Leg Roast out of the fridge 30 minutes before cooking to bring it to room temperature.
2. Preheat your oven to 170°C (fan forced), and place the Lamb Leg Roast in a large tray.
3. In a small bowl, mix the olive oil, rosemary, garlic paste, salt, and pepper. Cut slits (2cm deep and 2cm long) into the lamb and rub the mixture all over it, making sure it’s well coated, pushing it into the slits. 
4. Roast the lamb for 1 hour and 30 minutes, or until cooked to your liking (54°C internal temp for medium rare)
5. Remove from the oven, loosely cover with foil, and let it rest for 15-20 minutes before slicing.
6. While the lamb is cooking, bring a large pot of salted water to the boil. Add the potatoes and cook for 12-15 minutes, or until tender. 
7. Drain the potatoes, then return them to the pot and gently shake them to rough up the edges (this helps them get crispy!).
8. Melt the ghee and pour it into a large baking tray. Add the potatoes, season with salt, and toss to coat.
9. Roast the potatoes in the oven with the lamb for 50 minutes, turning halfway, until golden and crispy.
10. To make the mint chimichurri, finely chop the mint and parsley, then place them in a bowl with the olive oil, garlic paste, red wine vinegar, and a pinch of salt. Stir to combine and set aside.
11. Slice the rested lamb and serve with the crispy potatoes and a generous spoonful of mint chimichurri.
12. Enjoy!