Mark Best’s Roast Lamb with Salt Roasted Potatoes and Harissa
- 1 rack of Margra lamb or loin [on the bone], fat cap on
- 2 tsp salt flakes
- 1 bunch fresh chicory
- 2 tsp olive oil
- 1tsp wine vinegar
- 12 kipfler potatoes
- 250 g sea salt
For the harissa:
- 4 red capsicums
- 1 small purple onion diced
- 3 long red chilies
- 6 garlic cloves peeled and diced
- 50 ml extra-virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 tsp cayenne pepper
- 1 tsp fine salt
- 1 tsp freshly ground black pepper
The key to delicious roast lamb is seasoning it with enough salt - Mark recommends 2% of the weight of the lamb. It might seem like a lot but it makes all the difference!
- Blacken the skin of the capsicums and chillies over a gas flame or by using a blowtorch.
- When the skins are completely charred, put the capsicums in a container with a tight-fitting lid to steam.
- When cool, rinse away the skins under running water and pat dry. Remove the stems and seeds. Cut the capsicums and chilli into even-sized pieces.
- In a frying pan over low heat, sweat the shallot, chillies and garlic in the olive oil until slightly browned and soft. Stir in the spices and salt.
- Add the capsicum to the pan and cook until it has softened and most of the liquid has evaporated.
- Transfer the mixture to a blender or food processor and process until smooth.
- Season the lamb fat liberally with the salt.
- Roast at 180º fat side up until the loin reaches 55c on the bone for around 45 minutes. Rest in a warm place for 15 minutes prior to carving.
- Wash the potatoes in cold water. Roll in the salt to cover completely and place carefully into a casserole dish.
- Roast at 180º for 1 hour.