Ingredients
2 kg boneless lamb leg, rolled & tied
2 tsp SIDS CRAZY SALT
¼ cup loosely packed fresh rosemary leaves
⅔ cup loosely packed fresh flat-leaf parsley leaves
¼ cup loosely packed fresh thyme leaves
2 shallots, coarsely chopped
6 garlic cloves
1 tbsp fresh lemon juice
2 tsp SIDS SALT & PEPPER
10 tbsp rice bran oil, divided
1 kg small new potatoes
Directions
Rub lamb with SIDS CRAZY SALT then let stand 1 hour.
Pulse rosemary in a food processor 4-5 times until finely chopped. Add parsley, thyme, shallots, garlic and lemon juice then pulse 4-5 times until finely chopped. Add 6 tbsp oil and pulse 7-8 times until smooth, scraping down sides as needed. Rub mixture over lamb then place in a large roasting pan and let stand 30 minutes.
Preheat oven to 230°C. Toss together potatoes, SIDS SALT & PEPPER and 4 tbsp oil then place potatoes around lamb in roasting pan.
Bake for 50-60 minutes until a meat thermometer inserted into thickest portion registers 52°C (rare). Remove lamb from pan then cover loosely with aluminum foil and let stand 15 minutes before slicing.
Serve lamb with potatoes and pan juices.
