Lamb with Hasselback Potatoes Shape


Helllooo, long time no see ahh =) Today i bring to blog family feast , we do appreciate good meat special the lamb here in Northern Ireland =) I hope you like is delicious and easy to do. So what you waiting for … Thank you


2 lemons
5 sticks dry rosemary
6 sticks of fresh mint
500ml white wine ( Brut )
full head garlic cloves
12g paprika
10g cumin seeds
12g garlic powder
1og chili powder
20g marine rock salt
500 ml water
1 leg of lamb (this had 2 kg and 200g. )
1,5 Kg off baby potatoes
12 Asparagus
4 carrots
20g black olives
120ml olive oil

Take a plastic box (like i use in picture) or big try or big deep bowl and put the lamb in.
Add salt,rosemary,fresh mint,peeled and slice garlic,
paprika,cumin seeds,garlic powder,water and wine.
Squeeze lemons and add the lemons squeezed and juice in too.
Leave for 24 hours but needs to change sides so the marinate cover 2 sides.
Keep fridge for the 24 hours.
Pre heat oven and get big and deep Baking tray for the oven, rub the olive oil and put the leg and marinate in the try let bake for 1hour and 30 minutes at 180 C degrees cover in tinfoil.
In a mean time wash and dry the potatoes.
Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
Cut slits in the potatoes, leaving the bottom intact.
Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
Space the slices 1/8-inch to 1/4-inch apart.
You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
After 1 hour and 30 minutes remove the baking tray from oven and arrange the potatoes, carrots sliced, asparagus around leg of lamb and cover again ( tinfoil) leave for another 30 minutes.
Slice black olives and asparagus and display the way you like it.
Ready for family feast.

Example off marinate i did: