This roast lamb will go down well over Christmas.<\/p>\n
You will need:<\/strong><\/p> \u2022\u00a0One lamb roast, about 2kg.<\/p>\n \u2022 Eight garlic cloves, minced.<\/p> \u2022 One tablespoon freshly chopped rosemary.<\/p>\n \u2022 One teaspoon fresh thyme leaves.<\/p>\n \u2022 Three tablespoons extra-virgin olive oil, divided.<\/p>\n \u2022 Salt and freshly ground black pepper.<\/p>\n \u2022 1.5kg baby potatoes, halved if large.<\/p>\n What to do:<\/strong><\/p>\n Preheat oven to 230 degrees Celsius and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and one tablespoon olive oil and season generously with salt and pepper. Rub all over lamb.<\/p>\n In a large roasting pan, toss potatoes with remaining olive oil and season with more salt and pepper. Place lamb on top of potatoes and roast until the internal temperature is 60 degrees Celsius, about one hour and 15 minutes. Let rest, then slice and serve.<\/p>\n ALSO TRY:<\/p>\n #FestiveFood: Easy-to-prepare, easy-on-the-pocket delicious, cold leek and potato soup<\/strong><\/a><\/p>\n #Festive Food: Make some magic with pistachios<\/a><\/strong><\/p>\n Have a story?<\/strong><\/p>\n Contact the newsroom by emailing: Melissa Hart (Editor)\u00a0<\/span>germistoncitynews@caxton.co.za<\/a><\/strong>or Leigh Hodgson (journalist)\u00a0<\/span>leighh@caxton.co.za.<\/a><\/strong>\u00a0<\/span><\/p>\n Remember to visit the Germiston City News on the following social media platforms:<\/p>\n Facebook<\/a><\/strong><\/p>\n Twitter<\/a><\/strong><\/p>\n Instagram<\/a><\/strong><\/p>\n YouTube\u00a0<\/a><\/strong><\/p>\n Or add the GCN on\u00a0<\/b><\/span>WhatsApp 079 406 1181<\/strong>\u00a0<\/span>or\u00a0BBM (BBM Pin: 7F102137)<\/strong>\u00a0<\/b><\/span>today, to get all the latest news.<\/p>\n Catch-up on more local news with our sister newspapers\u00a0<\/span>Bedfordview Edenvale News<\/a><\/strong>,\u00a0<\/span>Alberton Record<\/a><\/strong>\u00a0and\u00a0<\/span>Kempton Express<\/a><\/strong>.<\/p>\n