Possum’s Recipe Book

Photography by J C Hugo Richardson

Leg of Lamb with Baked Root Vegetables

and Cumin Potatoes  

1 leg of lamb
1tbsp olive oil
1 clove garlic – sliced
4-5 springs fresh rosemary
 
Method
 
Pre-heat oven to 160C (Fan)
Put lamb in a baking dish. Using a sharp tipped knife cut the same 
number of slits as you have pieces of garlic. 
Push the garlic into the slits so they are below the surface.
Rub the surface of the lamb with oil.
Place the rosemary sprigs on top of the lamb.
Place in the oven and slowly cook for 3 hours. 
After 2 hours if browning too much put foil or 
baking paper over the lamb and continue baking until meat falls off the bone.
 
Baked Root Vegetables
4 carrots – cut in ¼
4 parsnips – cut in ¼
4 brown onions
4 shallots
Olive oil
Put all the vegetables on a baking tray and brush with oil.
Put into the oven and bake 20 -30mins. Check after 
20mins to see if vegetables are getting soft and are browning.
 
Cumin Potatoes
Inspired by The Hairy Bikers: Cumin-Crusted Vegetables. 
From: Hairy Dieters: How to Love Food and Lose Weight
600g potatoes
1tsp ground mustard
1tsp ground cumin
2tbsp olive oil
1tsp garam masala
1tsp turmeric
Black pepper
Pre-heat oven 190C (Fan)
Peel and cut the potatoes into ¼. Put in a saucepan with cold water and 
bring to boil. 
Boil 5-10mins until parboiled.
While the potatoes are boiling put a large non-stick fry pan over the heat 
and add oil and spices; mustard, cumin, garam masala and turmeric.
 Heat through. Drain the potatoes and shake in a colander to fluff up a little. 
Add the potatoes to the fry pan. Season with pepper and toss the potatoes to coat. 
Tip everything into a large baking tray and roast for 30mins.
 
Serve together with baby spinach leaves.

 

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