Roast Loin of Lamb with Parmentier Potatoes from the Woodfired Oven

This is a delicious little roast especially for small numbers so perfect for lockdown/Covid small get-togethers. Our butcher boned and rolled the loin of lamb so all that was done for us. Check out how David cooks the lamb with Parmentier potatoes in the Bushman Santorini on our Youtube Channel here. If you have an oven with less insulation, just keep adding small pieces of wood to your bed of embers behind the heat deflector to keep the heat up, and door on but with a small gap so the air can get to the embers and keep them going.

Ingredients – for 3-4 people or 2 with seconds and leftovers

1 loin of lamb, boned and rolled about 700g, studded with a few pieces of garlic and rosemary and left to marinate in the fridge overnight

600g floury potatoes cut into 1cm cubes; washed and skin on is fine

2 medium onions, peeled and thinly sliced

Olive oil, garlic and fresh rosemary & thyme sprigs

1 heaped tbsp plain flour

1tbsp sherry or red wine vinegar

1tsp mustard

300ml lamb stock (or beef or chicken)

Salt & pepper

Oven state, equipment etc

3-4 Mississippi to cook the lamb; 2 for browning up the meat and potatoes; good bed of embers behind your het deflector

Door closed but with a gap to one side just in front of the fire to let oxygen in

Heat deflector

Small pieces of wood

2 handfuls wood chips, soaked in boiling water – we used apple as we have lots of it

Blow pipe for keeping the embers glowing and setting fire to the small pieces of wood

Method

• Toss the cubed potatoes in 3tbsp olive oil with a few sprigs of rosemary & thyme, a good pinch of salt and few peeled and halved cloves of garlic.
• Add the soaked embers to the oven along the front of the heat deflector so they release smoke but don’t catch fire.
• Put a wide flat pan in the oven to heat up and when it’s hot, add the potatoes. Put the pan at the back of the oven to cook through with the door as above.
• Put the sliced onions in another pan with a little oil and put the loin of lamb on top.
• After the potatoes have been in the oven for 10 minutes or so, give them a toss so that they cook evenly and put the potato pan back in the oven at the back with the lamb pan in the front of the oven. Door on as before with a gap.
• Let the lamb cook until it reaches 55C internally with a probe thermometer. Let the potatoes cook until tender right through.
• If the lamb and potatoes need browning up a bit, add a few small sticks of wood to the embers and add some oxygen through your blowpipe to make them catch light. Grill the lamb and the potatoes until they are the colour you want.
• Keep the potatoes warm and let the lamb rest aon a board, covered with foil.
• Add the flour to the onions in the lamb pan, stir well and cook in the oven for a couple of minutes.
• Stir in the mustard and vinegar with 60ml water and season well. Put this mixture in another small saucepan and add the lamb stock. Stir well and put back in the oven.
• Simmer the gravy for 5 minutes or so and then blitz until smooth with a hand blender.
• Slice the lamb and serve with the crunch Parmentier potatoes and gravy.

 

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