Roast lamb salad

One of my friends who stay in Pretoria came to visit me In December. She started working for me when she was 18 and fresh out of school and she is now a very successful career lady. I was pregnant at the time, with VG, and although there was an age difference between the two of us, we immediately hit it off. 

We have been friends for 22 years but the last time we saw each other was seven years before this visit of hers. Although we don’t see each other often, we always just reconnect where we previously were. Strange how some friendships are just fun and natural and no hard work! 

Although she is totally career orientated with no children we share so many other interests of which one is our love for cooking. I got this recipe from her. 

Ingredients

2kg leg of lamb

3 garlic cloves, peeled and sliced

2 sprigs of fresh rosemary, broken into pieces

400g baby potatoes

60ml olive oil

150g green beans

400g baby tomatoes, sliced in halve

rocket leaves (or any other salad leaves)

Salt and black pepper 

For the dressing:

90ml olive oil

60ml red wine vinegar

30ml fresh chopped mint

1.25ml sugar

salt and black pepper

 Pre-heat the oven to 180ºC.

Make small slits into the leg of lamb and insert a garlic slice and a piece of rosemary. Place in the oven and roast for 20 minutes. Reduce the oven temperature to 160٥C and cook for another 160 minutes.

In the mean time cook the potatoes for 15 minutes in salted boiling water.

Drain and spoon into a roasting dish. Drizzle with the olive oil. Place in the oven, with the meat, 30 minutes before the meat must be removed.

Cook the green beans in salted boiling water until just cooked. Refresh and set aside.

Remove the leg of lamb and potatoes from the oven. Let the meat rest for 10 minutes and slice into thin slices. Let the potatoes also cool down a bit.

Place the rocket leaves on a serving dish, top with the green beans, meat, potatoes and baby tomatoes.

Serve with the salad dressing on the side. 

To make the dressing:

Whisk the olive oil, red wine vinegar, mint and sugar together and season with salt and pepper.

I hope you will all have a wonderful weekend! Good Luck to all the bloggers that are nominated for the Eat In rewards!! My favourites are Brownie Girl, Nina, Tandy, Sam and Alida! 

Look out for the next Friday Food Quiz which will be posted on Friday, 30 March 2012.

Related posts:

Rack of Lamb with lemon and garlic Basil Couscous and Vegetable Salad for Meatless Monday Leg of Lamb with fennel Baby fennel bulb salad with oranges