![]() ![]() Add potatoes to a large pot full of salted, room temperature water, enough to cover, then bring to a boil. ![]() Retain the liquid in the baking tray and set aside. Cover loosely with baking paper and aluminum foil again, so it retains as much moisture as possible. Remove from the oven and set aside on a plate to rest. Preheat oven to 150° Remove lamb from the fridge and allow it to come to room temperature for about 20 minutes, then bake for around 4 hours, leaving it covered for 3 hours then uncovered for the final hour.Cover with baking paper and aluminum foil and refrigerate for an hour. Place lamb onto a large baking tray and generously coat the entire lamb in the rub. Into a food processor, add coffee, sea salt, brown sugar, garlic, rosemary, olives, walnuts and Plenty Walnut Oil and blend till it makes a paste. ![]()
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