Roast lamb with a difference

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David Ellaway, Owner and head chef of Patio de la Fuente, one of the Costa Cook Off! (see previeous page) Chefs said, “We like to eat lamb quite a bit and are always looking for new ideas for how to spice it up a bit. Here is a recipe for roast lamb with Thai style mint sauce for something at Easter but with a twist.”

For the lamb
• 2 tablespoons fi sh sauce
• 3 tablespoons sweet chilli sauce
• handful chopped mint
• 100ml sunfl ower oil
• 2.5kg leg lamb
• 1.5kg fl oury potatoes, peeled, cut into 3cm pieces

For the Asian style mint sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
3 tablespoons rice vinegar
Zest and juice of 1 lime
1 tablespoon fi sh sauce
2 long red chillies, seeds removed, cut into thin strips
2 spring onions, sliced on an angle
Bunch of mint leaves, torn

1. Preheat oven to 180°C. Combine fi sh sauce, sweet chilli, mint and 1 tablespoon oil in a bowl. Place lamb on a rack in a roasting pan and brush with marinade. Fill pan with 2cm hot water, then loosely cover lamb with foil. Roast for 1 hour, then remove foil and roast for a further 45 minutes for pink or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes.
2. Meanwhile, place potatoes in a pan of cold salted water, then bring to the boil. Reduce heat to medium-high and simmer for 2 minutes. Drain well, then return to pan and shake to fl uff up the edges. Transfer to a baking dish and toss with remaining oil. Season. Once lamb has been cooking for 1 hour, place potatoes in oven with lamb and roast for 45 minutes. While lamb is resting, increase oven to 220°C and roast for 15 minutes until crisp and golden.
3. For the sauce, combine all ingredients in a bowl, stirring to dissolve the sugar.
4. Carve the lamb and serve with roast potatoes and the mint sauce.
5. Serve with your normal vegetables and gravy.

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