Who doesn’t love a lamb roast with potato chips? This one is a little bit fancier with roasted tomato sauce and aioli.
- 2 Pasture Fed lamb rump roasts
- 4 large roasting potatoes
- 2 rosemary sprigs, leaves picked
- 3 tbsps olive oil
- 4 large tomatoes, halved
- 6 large unpeeled garlic cloves
- Pre-heat the oven to 200 degrees.
- Peel potatoes and cut them in to 1.5cm fat chips. Line a large baking tray with baking paper (helps to get crispy potato chips), scatter the chips and rosemary leaves and drizzle with tablespoon of olive oil. Set aside.
- Place the lamb roasts in another baking tray and rub with tablespoon of olive oil (season with salt and pepper if desired). Add the halved tomatoes to the same tray and drizzle with remaining olive oil. Bake for 15 minutes.
- Add the garlic cloves to the roasting tray with the lamb and tomatoes. Place the tray of chips on the lower shelf of the oven. Bake for 10 minutes, and toss the chips in the oil. Bake for another 25 minutes until the garlic and tomatoes are tender and the lamb is just cooked.
- Transfer the lamb to a plate and cover loosely with foil. Remove the garlic and tomatoes as well and allow to cool slightly. Bake the chips for another 10 minutes.
- Remove the skin from the tomatoes and squeeze the garlic cloves from their skin. Mash the garlic in a saucepan with the tomatoes and bring to a simmer. Cook over medium heat for 5 minutes and until thickened slightly.
- Carve the lamb and serve with the chips and roast tomato sauce.
TIP: Serve with a simple homemade aioli by stirring a crushed garlic clove through some whole-egg mayonnaise.