Thursday, September 25, 2008

Oregano Roast Lamb with Dill Potatoes

for lamb: 650g lamb backstrap
sea salt and black pepper

1 bunch oregano

olive oil to drizzle
1/4 cup honey

1/4 cup
Dijon mustard

Preheat oven to 200C. Rub lamb with salt and pepper. Tie oregano to lamb, place on baking tray lined with non stick paper and drizzle with oil. Roast for 15mins or to your liking. Mix honey and mustard and served as separate sauce. Serves 4.

for dill potatoes:
850g kipfler potatoes, cooked, sliced and cooled
1/2 red onion, sliced

1/4 cup dill, chopped

1/2 cup parsley

3tbs white wine vinegar
1 tbs sugar
2tbs fruity olive oil

1 tbs dijon mustard

sea salt and black pepper

Place onion, potato, dill and parsley in a bowl. Whisk vinegar, sugar, oil, mustard, salt and pepper and pour over salad. Serves 4.

Ease: 4/5. Lamb is really easy and minimal effort. The potatoes take a while to cook and then you have to assemble salad.
prep time: 20mins. 1min to prepare lamb, 20mins for potatoes to cook.
cooking time: 20mins. I cooked the lamb for 20mins for medium well.

Total: 40mins. About 10mins hands on time.

Taste: 3.5/5. I liked the potatoes, the vinegar and onions made them quite tangy. Ryan liked the steak but I was a little unimpressed over the presentation. Looked a little 'curdled'- perhaps from baking on baking paper.

Would I make it again: Yes. I would like to try the lamb again, probably wouldn't make the potatoes again though.

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