Garlic roasted lamb round with mustard mash
2 x 500g Lamb round roasts
1/3 cup Olive oil
1 Garlic clove, crushed
Sea salt flakes and cracked black pepper
1 bunch Sage, leaves picked
1 tbsp Sea salt flakes
¼ cup Olive oil
1.5kg Sebago potatoes, peeled and chopped
1 cup Milk
1-2 tsp Hot English mustard
- Pre –heat oven to 200°C. Combine 2 tbsp oil with garlic, salt and pepper and brush over Lamb rounds. Heat a large non-stick frying pan over high heat. Cook the Lamb, turning for 5 min or until browned. Place in a roasting dish and roast for 20 min for medium or until cooked to your liking.
- Meanwhile, place the potatoes in a large saucepan of cold water. Bring to the boil and cook for 25-30 min or until tender. Drain well, return to the pan. Add milk, butter and mustard and mash until smooth, set aside and keep warm.
- Heat the remaining oil in a non-stick frying pan over high heat. Cook the sage leaves for 30 seconds or until crispy. Drain on paper towel.
- Spoon the mash into bowls, top with crispy sage and serve with Lamb and extra pan juices.