Ingredients
Lamb leg roast
500g potatoes, washed and quartered
(skin on optional)
2 bunches baby broccoli
3 brown onions, peeled and sliced half
1 cup beef stock
Olive oil
Salt and pepper
Method
Roast Lamb Leg. Preheat oven to 160 degrees. Please lamb leg in a deep roasted tray and pour in beef stock. Please onion halves around the lamb. Cover with baking paper and then foil. Make sure it is well sealed. Bake for 2 hours checking occasionally to make sure the stock has not evaporated. Uncover lamb for the last 10-15 minutes so that the top browns nicely. Remove from oven, cover and to rest while cooking potatoes. Crushed potatoes Preheat oven to 200 degrees. Cook potatoes in salted boiling water for 10-12 minutes until tender. Line a flat baking tray with baking paper and after draining potatoes, lay them out on the baking paper. Crush with a fork or potato masher, leaving some larger pieces. Drizzle with olive oil and season well with salt and pepper. Roast for approximately 20 minutes until crunchy and golden. Blanch broccoli in boiling water for 2-3 minutes until just tender. Season and serve immediately.
