BBQ lamb with chermoula & crispy tatties

BBQ lamb with chermoula & crispy tatties 1.3kg butterfly leg of lamb Chermoula: 1 cup parsley 1 cup coriander 2 garlic cloves 1 shallot - thinly sliced Juice of one lemon 3/4 cup extra Virgin olive oil Splash of red wine vinegar 1/2 tsp cumin 1 tsp paprika 8 medium/large potatoes Lots of extra virgin oil Salt & pepper 1 bulb of garlic Garnish with pomegranate seeds Boil a pot of water & heat your oven to 220 fan bake. Also get your BBQ turned onto HOT. Drizzle oil and season the piece of lamb, set it aside. Peal the potatoes, Chop them in half and then half again lengthways then into thirds. Boil them for 6 -7 mins depending how full your pot is. Whilst the potatoes are boiling, get the baking tray and carefully pour in a good glug of oil so it covers the surface, place it in the oven for about 5 Mins. Drain the potatoes and throw them back into the pot with the lid and and shake them round to fluff them up. VERY gently place them onto the hot tray, season well, gently mix them around in the oil so they are covered and slice the bottom of the garlic bulb & toss it on too then bake them for 40 mins total. But after 20 mins pull them out and turn them round then put them back in for a further 20 mins. When the potatoes go into the oven, sear the lamb for 5 minutes on each side on the Bbq on hot. Then turn it right down and cook for a further 10 minutes. Whilst the lamb is cooking. Chop the herbs, thinly slice the shallots, mince the garlic & add it to a bowl with the oil, vinegar and lemon juice and season well. Let them lamb rest covered in tin foil for 15 mins. Slice it thinly, serve over the crispy potatoes and smother it all in the chermoula and cover with pomegranate seeds. Serves 6

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a pot of water & heat your oven to 220 fan bake. Also get your BBQ turned onto HOT.

Step 2

Drizzle oil and season the piece of lamb, set it aside. Peal the potatoes, Chop them in half and then half again lengthways then into thirds.

Step 3

Boil them for 6 -7 mins depending how full your pot is.

Step 4

Whilst the potatoes are boiling, get the baking tray and carefully pour in a good glug of oil so it covers the surface, place it in the oven for about 5 Mins.

Step 5

Drain the potatoes and throw them back into the pot with the lid and and shake them round to fluff them up. VERY gently place them onto the hot tray, season well, gently mix them around in the oil so they are covered and slice the bottom of the garlic bulb & toss it on too then bake them for 40 mins total. But after 20 mins pull them out and turn them round then put them back in for a further 20 mins.

Step 6

When the potatoes go into the oven, sear the lamb for 5 minutes on each side on the Bbq on hot. Then turn it right down and cook for a further 10 minutes.

Step 7

Whilst the lamb is cooking.

Step 8

Chop the herbs, thinly slice the shallots, mince the garlic & add it to a bowl with the oil, vinegar and lemon juice and season well.

Step 9

Let them lamb rest covered in tin foil for 15 mins.

Step 10

Slice it thinly, serve over the crispy potatoes and smother it all in the chermoula and cover with pomegranate seeds.

Step 11

Serves 6