Lamb leg roast with nutty mash

I always joke that I must have been Irish in a previous life because I never tire of potatoes, no matter how they are cooked. Let’s face it, the potato is both terrifyingly adaptable and delicious–my waistline says ‘stop’ but my heart says ‘just dive in’. Here I’ve used the humble potato to make a skordalia-inspired mashed potato, laced with lots of garlic, chopped parsley and toasted almonds.