- 1 joint of lamb
- 2 large sprigs of rosemary
- 1 bunch of chopped rosemary
- olive oil
- 1 small bunch of sage
- 30 g pine nuts
- 75 g parmesan (grated)
- 1 lemon
- 3 cloves of garlic
- 1 kg new potatoes
- Make a rosemary-infused oil by gently heating enough oil to fill a bottle (75cl): add the sprigs of rosemary to the bottle and pour the cooled oil in. Seal and keep in a cool place. Do this well ahead of time if possible.
- Make incisions all over the lamb and insert slivers of garlic into the flesh. Rub all over with olive oil, grate a little lemon zest directly onto it and sprinkle with sea-salt. Heat the oven to 180°C.
- Colour the lamb all over by gently searing it in a pan with a little olive oil. Place in the oven for roughly 60 minutes for a 2.5kg joint (allow for resting time before carving but by all means leave the lamb in the oven for longer if you require the meat more cooked).
- Make the pesto by combining the sage, pine kernels and parmesan in a blender, then slowly add the rosemary oil until a pesto-like consistency is achieved.
- Blanch the potatoes then prepare for the oven. Roll them in a little olive oil, add the juice of the lemon and sprinkle with sea-salt and the chopped rosemary. Add to the oven 30 minutes before the lamb is cooked and turn frequently until golden all over.
- To serve, carve the lamb that has been resting for approximately 12-15 minutes and plate with the roast rosemary potatoes. A ‘jus’ can be made by recovering the meat juices with a little warm water and/or white wine. Serve with this jus, if desired and of course the rosemary pesto to one side.