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Roast Lamb with Baby Potatoes and Whole Garlic
This one-pot roast lets the potatoes soak up the meat's juices while it finishes in the oven after being seared on the hob. Because the cast iron casserole moves straight from hob to oven, the heat never drops, so the lamb stays moist through its resting time.
- Total time
- 100 min
- Prep
- 15 min
- Cook
- 55 min
- Rest
- 30 min
Ingredients
Method
Bring the oven up to 200 °C (400 °F) and season the lamb well on every side with salt and pepper.
In the Tupperware Cast Iron Casserole 5.4 l, warm 1 tbsp olive oil over medium heat; once it shimmers without smoking, sear the lamb on all sides until well coloured, then set it aside on a plate.
Pour in the rest of the oil along with the washed, dried potatoes, the thyme and the whole garlic cloves, and turn everything to coat the potatoes.
Return the lamb to the casserole on top of the potatoes, put the lid on and roast for about 50 minutes, allowing roughly 20 minutes per kg.
Take the casserole out of the oven and leave it covered for about 30 minutes so the meat finishes cooking gently and relaxes before carving.
Lift out the lamb and potatoes, deglaze the base of the casserole with a splash of hot water while scraping up the browned bits, and serve this sauce alongside.
