食譜分享 - Roasted Parsley Lamb with Creamy Potato Gratin

• 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

Ingredients - 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

Directions

1. 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.
2. 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.
3. 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.