This is one of those old-school roasts that never really goes out of style, but cooking it in the Vortex gives it a modern edge. With the large basket, you can cook the lamb and potatoes together, making it a proper all-in-one meal without juggling trays in and out of the oven. Recipe compliments of Instant Pot.

Prep time: 30 minutes | Cook time: 30 to 40 minutes | Serves: 6

Ingredients

For the lamb

• ± 1.2 kg leg of lamb, deboned and butterflied
• 4 cloves garlic, crushed into a paste
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon lemon zest
• Salt and black pepper, to taste

For the potatoes

• 12 medium potatoes, scrubbed and halved
• Olive oil
• Salt

For the chimichurri

• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• ¼ teaspoon chilli flakes
• 1 teaspoon sea salt flakes
• 1 tablespoon lemon juice
• 2 to 3 tablespoons olive oil

Method

1. Parboil the halved potatoes for about 12 minutes. Drain and allow excess moisture to evaporate. Drizzle with olive oil, season with salt and toss to coat.
2. In a small bowl, combine the garlic and olive oil. Spread the garlic oil over the inside of the butterflied lamb. Add the rosemary and lemon zest and season well. Fold the lamb back together and season the outside with olive oil and salt.
3. Place the lamb in the centre of the Vortex basket and arrange the potatoes around it.
4. Roast at 190°C for about 25 minutes, turning the lamb halfway through for even cooking.
5. Remove the lamb and allow it to rest. For extra crispy potatoes, return them to the Vortex and roast for a further 5 to 10 minutes until golden brown.
6. For the chimichurri, combine the mint, parsley, garlic, chilli flakes, salt, lemon juice and olive oil in a bowl. Stir well.
7. Slice the lamb and serve with the crispy potatoes and chimichurri for dipping and drizzling.