Neven Maguire's Roast Lamb with Hasselback Potatoes

INGREDIENTS

• 2kg Simply Better Connemara Hill Frozen Irish Leg of Lamb, thawed
• 1 Tub Simply Better Fermented Irish Black Garlic
• 2 Tbsp. Simply Better Italian ‘Nduja
• 2-3 Fresh Rosemary Sprigs
• 1.5kg Simply Better Irish Challenger Potatoes (even-sized and not peeled)
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Carton Simply Better Handmade Red Chilli Chimichurri Sauce
• Simply Better Achill Island Sea Salt and Freshly Ground Black Pepper
• Simply Better Sicilian Lemon Steamed Greens, to serve

METHOD

1. Remove the lamb from its packaging and dry with kitchen paper. Use a small, sharp knife to make about 30 small, deep incisions all over the top and sides of the leg. Peel the garlic cloves and trim them down, then cut into even-sized pieces. Push a piece of garlic and a tiny sprig of rosemary right into each incision then smear over the ‘nduja. This can be done a day in advance, then cover and chill. Remove from the fridge 1 hour before roasting.
2. Preheat the oven to 190°C (375°F/Gas Mark 5). Sit each potato between the handles of two wooden spoons and cut widthways at 3mm intervals (the spoon handles will stop you slicing all the way through). Put them into a large roasting tin and drizzle with the oil, then toss to coat. Turn the potatoes so they are cut-side up and season with salt. Nestle the lamb in the middle and season generously.
3. Roast for 1 hour 40 minutes for medium, basting the potatoes every 30 minutes until the lamb is golden brown and the potatoes are crisp and golden. The lamb will be slightly pink in the middle but cooked. For rare, cook for 10 minutes less, and for well-done cook for another 20 minutes. Transfer the lamb to a warm platter and cover loosely with tin foil for 20 minutes. Give the potatoes a final good shake and put back in the oven until needed.
4. Carve the lamb into slices and arrange on plates with the Hasselback potatoes and some red chimichurri sauce. Add a bowl of the steamed green vegetables to serve.