Ingredients

• 2kg leg of lamb, boned, butterflied (see note)
• 9 cloves garlic, unpeeled
• 80g (1 cup) pecorino or parmesan, finely grated
• 75g (1 cup) panko breadcrumbs (see note)
• 50g butter, softened
• 1 cup firmly packed flat-leaf parsley
• 1/2 cup firmly packed mint leaves
• 2 dried bay leaves
• 1kg chat potatoes, washed, quartered
• 2 tbs olive oil
• 1/4 cup rosemary sprigs

• Fennel salsa

• 1 small bulb fennel, trimmed, finely chopped
• 1 stalk celery, finely chopped
• 1 tsp dried chilli flakes
• 2 anchovy fillets, finely chopped
• 2 tbs red wine vinegar
• 1 tbs finely chopped flat-leaf parsley
• 180ml (2/3 cup) extra virgin olive oil
• 1/2 clove garlic, crushed
• 1/2 lemon, juiced

Description

Roasted Lamb With Herb Crust And Rosemary Potatoes Recipe - Cut Lamb In Half Widthwise To Form 2 Even-sized Pieces. Heat A Large Frying Pan Over High Heat. When Pan Is Very Hot, Add Lamb, Fat-side Down, And Cook For 1 Minute Or Until Fat...

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