Lamb Roast with Garlic and Rosemary (Australia)

When it comes to Sunday dinner, many tables will feature lamb and the traditional lamb roast has long been a favourite. This recipe is a classic that lightly seasons the preferred cut of meat with rosemary and garlic. It is roasted on a bed of potatoes until it is mouth-wateringly delicious. It's no secret: Australians love lamb. They eat it by the rack, in stew, and biryani (an Indian meat and rice dish). But perhaps one of their favourite ways to prepare this tender meat is to roast it.

2.2 lbs lamb shoulder (1 kg)
8 potatoes
2 large sweet potatoes
2 white onions
¼ cup extra-virgin olive oil
2½ tsp. sea salt
6 cloves garlic, cut into slivers
6 sprigs fresh rosemary

Garnish:
mint sauce

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

Cut the potatoes and sweet potatoes into 1-inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.

Drizzle the vegetables with olive oil and sprinkle with some salt. Place the tray in the oven on the bottom rack and roast.

Rub the lamb with olive oil and then sprinkle with sea salt.

Use the point of a sharp knife to make small incisions all over the lamb.

Place the garlic slivers and rosemary springs in the holes.

Place the lamb on the middle oven rack with the vegetable baking tray beneath it to catch drippings.

Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb with foil and let it sit for 10 minutes.

Serve with roasted potatoes, onions and mint sauce.