If serving as a menu, potatoes can be cooked while lamb is resting. We used a large rectangular Pyrex dish to microwave potatoes. If you prefer, cook potatoes in a large saucepan of boiling water until tender.
1.5kg medium brushed potatoes, peeled
1⁄3 cup vegetable oil
2 tblsps instant polenta
2 cloves garlic, crushed
Salt and pepper, to taste
1⁄2 cup finely grated parmesan
Cut potatoes into quarters. Place in a large microwave-proof dish. Add 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on high (100 per cent) for about 10 minutes, or until just tender. Drain well.
2 Meanwhile, heat oil in a large roasting pan in a hot oven (200C) for 10 minutes. Remove pan from oven.
3 Toss potatoes in a large bowl with polenta and garlic. Season with salt and pepper. Carefully add to roasting pan. Turn to coat. Return pan to oven.
4 Cook, turning halfway through, for 25 minutes. Sprinkle with parmesan. Cook for a further 5 minutes, or until potatoes are golden and crisp. Serve.