Lamb Roast with Creamy Vegetables and Potato Wedges

Recipe by: @ataleofsauceandspice

For the Brining

1. Soak the leg of lamb in a big bowl of water. Add enough water to cover the whole piece of lamb. Add in 1 tsp of kosher salt, 1/4 cup of vinegar and 1 tbsp sugar mix and leave to soak in the brine overnight. Keep refrigerated.

For the Roast

2. Remove the leg of lamb from the brine solution. Rince it once with plain water.

3. Now mix all the marinade ingredients in one bowl. Make a few deep cuts on the lamb, then rub the marinade over generously. Make sure to fill the cuts with the prepared marinade too. I like to tie three strings to secure the cuts made on the lamb so that it holds its shape during cooking.

4. Keep the marinated lamb in the fridge overnight. It's best to marinate for a long period of time, however, you may also cook it on the same day. I prefer to leave my meat to marinate overnight.

5. The next day, melt some butter and olive oil in a big pot and add the marinated leg of lamb. Don't add all the marinade to the pot - save some for basting later.

6. Cook on high heat to brown the meat on all sides, then add 1/2 cup of water and let it come to a boil. Reduce the heat to the lowest setting and allow to slow cook covered for 1 and a half hours.

7. After 1 hour, check if the meat is cooked through. If done, remove from the pot and transfer the leg of lamb to a baking tray. Baste it with the reserved marinade all over. Add a little bit of liquid from the pot, just about two ladles full. Now allow it to grill at 180°C in the oven for 25-30 minutes. You can baste more of the marinade during the grilling and pour the juices over the leg of the pot to keep it moist.

8. After 25 minutes, check for doneness using a thermometer, poke with a knife or cut off a small piece. If done, remove from the oven and allow to rest for 10 minutes before serving.

9. Any extra marinade can be easily added back to the pot, then reduce the liquid on the stove by cooking to your desired consistency and served like gravy alongside the leg roast.

10. Enjoy with creamy vegetables and potato wedges.

For the Creamy Vegetables

11. Heat butter in a big pot and add garlic paste allowing it to braise for a minute. Add the vegetables along with the spices (salt, pepper, lemon pepper and dry herbs) and toss to coat evenly. Cover the pot and allow to steam on low heat covered. Toss the vegetables a few times to ensure even cooking.

12. Allow the vegetables to steam until the vegetables are cooked through. Mix the fresh cream and sour cream in a separate bowl, then add the vegetables. Adjust seasoning and allow to simmer again. Serve hot.

Note: You may use fresh vegetables if you choose - I like to use butternut, gem squash, potatoes, carrots, sweet potatoes and boiled corn. Just make sure to boil the gem squash and corn on the cob separately before adding the cream.

For the Potato Wedges

13. Peel and wash the potatoes. Cut in half lengthways, then cut the halves into quarters lengthways to create the wedge shape. You can also cut the potatoes into 1/8 if the potatoes are very big.

14. Wash the cut potatoes with water, then pat dry with a kitchen paper towel. Heat oil in a pot then fries the potatoes in batches until golden and crispy. You can half fry the wedges and then remove them from the oil and cool to room temperature then heat the oil again and refry for crispier wedges.

15. Once done, remove the wedges and allow them to drain on a paper towel. Season with your favourite chip seasoning and enjoy!