1 x 800g rolled boneless lamb loin- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 1 cup chopped flat-leaf parsley leaves
- ½ cup (40g) finely grated parmesan
- 1 clove garlic, crushed
creamy potato gratin
- 1kg sebago (starchy) potatoes, peeled and thinly sliced
- 2 ½ cups (625ml) single (pouring) cream
- 3 cloves garlic, crushed
- 1 cup (80g) finely grated parmesan
Preheat oven to 180ºC (355ºF). To make the creamy potato gratin, layer potato in a 6 cup-capacity (1.5 litre) baking dish. Combine the cream, garlic and cheese and pour over potato. Bake for 1 hour or until tender and golden. Set aside and keep warm.
Secure the lamb with kitchen string. Brush with 1 tablespoon of the oil and sprinkle with salt and pepper. Heat a large frying pan over high heat. Cook the lamb for 2 minutes each side or until browned. Place on a baking tray and roast in the oven for 45 minutes for medium or until cooked to your liking.
Place the remaining oil, parsley, cheese and garlic in a bowl and mix to combine. Spoon the parsley mixture over the cooked lamb. Slice lamb and serve with the creamy potato gratin. Serves 4.
