Mark Best’s Roast Lamb with Salt Roasted Potatoes and Harissa

Method

1. Blacken the skin of the capsicums and chillies over a gas flame or by using a blowtorch.
2. When the skins are completely charred, put the capsicums in a container with a tight-fitting lid to steam.
3. 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.
4. 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.
5. Add the capsicum to the pan and cook until it has softened and most of the liquid has evaporated.
6. Transfer the mixture to a blender or food processor and process until smooth.
7. Season the lamb fat liberally with the salt.
8. Roast at 180 c 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.
9. Wash the potatoes in cold water. Roll in the salt to cover completely and place carefully into a casserole dish.
10. Roast at 180c for 1 hour.

To Serve

Carve the lamb and divide between the 4 plates. Dress the chicory with the olive oil and vinegar. Divide between the 4 plates. Serve the harissa in a small bowl in the middle. Place the potatoes in the middle in their salt crusts and allow the guests to rub the salt from them with their hands.