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    Olive and Rosemary Lamb with Sweet Potatoes

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    Olive and Rosemary Lamb with Sweet Potatoes

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes to 120 minutes
    • Total time: 1 hour 50 minutes to 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 5


    • 1.5 - 2kg Waitrose Whole Leg New Zealand Lamb Marinade
    • Gravy
    • Salt and freshly ground black pepper
    • Waitrose Extra Virgin Olive Oil
    • 2tsp flour
    • Marinade
    • 115g Waitrose Pitted Green Olives
    • 300ml dry red wine
    • 1tbsp honey
    • 4 sprigs fresh rosemary, stalks removed
    • 3 cloves garlic
    • Juice and finely grated rind of 1 lemon
    • 3tbsp Waitrose Dark Soy Sauce
    • 1.6kg mixture of potatoes, sweet potatoes and parsnips, peeled and chopped


    1. To calculate the cooking time for the lamb, add 450g to the pack weight. Allow 25 minutes per 450g for well done, 20 for medium and 15 for rare.
    2. Slash the lamb skin and place in a large non-metallic dish.
    3. Blend the marinade ingredients in a food processor until finely chopped.
    4. Pour over the lamb, working well into the cuts. Cover and marinate for several hours.
    5. Reserve the marinade. Roast the joint in the centre of a preheated oven at 190ºC, gas mark 5, until there is 1 hour of the cooking time left. Add the vegetables. Season well, brush with marinade and drizzle with a little olive oil.
    6. Cook for the remaining hour turning the vegetables occasionally.
    7. Remove the lamb and vegetables from the roasting tin.
    8. To make the gravy, stir the flour into the remaining marinade and make up to 425ml with water. Skim the fat from the cooking juices and add the marinade. Cook until the gravy thickens. Season and serve with the lamb and vegetables.

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