Cajun Roast Lamb with Buffalo Potatoes

Prep Time: 15 mins

Total Time: 35 mins

Serves: 2 - 3

Ingredients for Roast Lamb

• 500 grams Boneless Lamb Shoulder or Lamb Leg

• Olive Oil, to drizzle

• 2 Tbsp Cuban Cajun Rub

• Rosemary Sprigs, to garnish before roasting

• Thyme Sprigs, to garnish before roasting

• 2 cloves Garlic, minced (optional)

• Red Wine Sea Salt, to taste

• Black Pepper, to taste

Ingredients for Roast Potatoes

• 500 grams Baby Potatoes, peeled and cut into 2cm cubes

• Olive Oil, to drizzle

• 1 Tbsp Buffalo Ranch Rub, rub over potatoes

• Chilli-Lime Sea Salt, to taste

• Black Pepper, to taste

Method

Preheat oven to 220 C. In a small bowl, gently whisks together Cuban Cajun Rub, minced garlic, 1 Tbsp Olive Oil and season well with Red Wine Sea Salt and Black Pepper. Rub over the lamb and set aside.

In another bowl, whisk 1 Tbsp of Olive Oil and 1 Tbsp Buffalo Ranch Rub and rub all over potatoes. Season with Chilli-Lime Salt and Black Pepper to taste.

Place lamb in the middle of the baking dish and toss potatoes evenly around it. Roast for 20-30 minutes depending on preference for doneness. Let it rest for 10 minutes, slice roast and serve.