Garlic roasted lamb round with mustard mash

Serves

4-6

Prep Time

Cook Time

Ingredients

2 x 500g Lamb round roasts

1/3 cup Olive oil

1 Garlic clove, crushed

Sea salt flakes and cracked black pepper

1 bunch Sage, leaves picked

1 tbsp Sea salt flakes

¼ cup Olive oil

1.5kg Sebago potatoes, peeled and chopped

1 cup Milk

50g Butter

1-2 tsp Hot English mustard

Pre –heat oven to 200°C. Combine 2 tbsp oil with garlic, salt and pepper and brush over Lamb rounds. Heat a large non-stick frying pan over high heat. Cook the Lamb, turning for 5 min or until browned. Place in a roasting dish and roast for 20 min for medium or until cooked to your liking.
Meanwhile, place the potatoes in a large saucepan of cold water. Bring to the boil and cook for 25-30 min or until tender. Drain well, return to the pan. Add milk, butter and mustard and mash until smooth, set aside and keep warm.
Heat the remaining oil in a non-stick frying pan over high heat. Cook the sage leaves for 30 seconds or until crispy. Drain on paper towel.
Spoon the mash into bowls, top with crispy sage and serve with Lamb and extra pan juices.