Boneless Lamb with Zingy Spring Onion Mash

How to make Boneless Lamb with Zingy Spring Onion Mash

Prep Time: 10 minutes        |        Cook Time: 1 hour to 1 hour 30 minutes        |        Serves: 4 - 6

Ingredients

• 1 Killarnee Lamb boneless lamb leg roast
• 1 tbsp crushed garlic
• 1 tbsp The Olive Tree olive oil
• 1 tbsp fresh rosemary, chopped finely
• 3 tbsp Colway dijon mustard
• Salt and pepper, to season

Spring onion mash:

• 1kg washed white potatoes, peeled and chopped
• 125ml Farmdale milk
• 100g Pure Valley unsalted butter
• 4 spring onions, finely sliced
• Salt and pepper, to season

Method

1. Preheat the oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.
2. Season the lamb with salt and pepper, then set aside.
3. In a small bowl, make the lamb marinade. Combine crushed garlic, olive oil, rosemary and mustard. Season with salt and pepper, to taste. Mix well.
4. Place the lamb, skin-side up, in the prepared roasting pan. Generously spread the marinade over the top of the lamb. Roast in the oven for approximately 25 minutes per kg, or until cooked to your preferred level of doneness.
5. Remove the lamb from the oven, cover loosely with foil and allow to rest for 15 minutes.
6. To make the spring onion mashed potato, peel and chop the potatoes, then place in a large saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, reduce heat to a simmer, cooking for 20 minutes or until tender.
7. Drain the potatoes and reserve 2 tablespoons of potato water. Return potatoes to the pot. Mash the potatoes and incorporate butter, milk and finely chopped spring onions. If they need loosening, add in the reserved water. Season to taste.
8. Slice the lamb and serve alongside the spring onion mashed potatoes.

Tip: You can par-cook the potatoes ahead of time.