Lamb
Bone-In Leg of Lamb	kg
Fresh Thyme	tbsp
Fresh Rosemary	tbsp
Fresh Sage	tbsp
Garlic Clove
Dijon Mustard	tbsp
Honey Mustard	tbsp
Orange Juice	tbsp
Olive Oil	tbsp
Kosher Salt	tsp
Cayenne Pepper	tsp
Orange
Shallots
Hasselback Potatoes
Yukon Gold Potatoes	kg
Olive Oil	tbsp
Salt & Pepper to taste

Lamb
1. Wash and pat the lamb dry with paper towels. Trim the excess fat that lies beneath the fell but leave enough to enrich the meat. Make incisions 2 cm long and 1 cm deep all over the leg; they’ll allow the aromatic rub to penetrate the meat more easily.
2. Wash thyme, rosemary and sage and shake dry. Peel the garlic. Pluck thyme leaves, rosemary and sage from the stalks and combine in a food processor with garlic, Dijon mustard, honey mustard, orange juice, olive oil, salt and pepper.
3. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature for about 30 minutes. Meanwhile, preheat the oven to 170 ºC.
4. In the meantime, wash and quarter the orange and peel the shallots.
5. Place the leg together with the oranges and shallots in the roaster and cook everything in the hot oven with the lid closed for about 180-200 minutes.
6. Roast until a thermometer inserted into thickest part of flesh near the bone reaches 65 ºC Let rest 15 minutes before slicing.
7. For the gravy, take the lamb out of the roasted and puree the overcooked orange and shallots with a hand blender. Season with salt and pepper.
Hasselback Potatoes
8. Wash the potatoes and cut each potato between two chopsticks. Slice the potato into 3mm thick slices, the chopsticks will prevent you from cutting all the way through.
9. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 4 tablespoons olive oil; season with salt and pepper, to taste.
10. Place into oven and bake until tender and crisp, about 45-50 minutes.

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