Roasted Lamb Leg with Rosemary Potatoes

Ingredients

• 1 lamb leg (with bone, about 1.8 kg)
• 5 tbsp olive oil
• Salt
• freshly ground pepper
• 1 kg small potatoes
• 0.5 bunch rosemary
• 3 young garlic cloves

Instructions

1. 1.

   Preheat the oven to 200 °C (fan‑forced).

2. 2.

   Rub the lamb leg all over with 3 tbsp olive oil, salt and pepper generously, and place it on a deep baking tray. Pour in one cup of water. Insert the leg into the center of the tray and roast for 30 minutes until it develops color.

3. 3.

   Meanwhile, wash the potatoes thoroughly and cut them in half or quarters depending on size. Wash the rosemary, strip the needles from the stems. Cut the garlic cloves crosswise. In a bowl combine the potatoes, rosemary needles and garlic with the remaining olive oil.

4. 4.

   Turn the lamb leg over. Add the potatoes, garlic and rosemary to the tray. Roast for another 40 minutes.

5. 5.

   Then pierce the lamb at the bone: if the jus is clear it’s done; if still bloody, roast an additional 10–20 minutes. Remove the lamb from the oven and let it rest covered with foil for 10 minutes. Slice the meat across the grain into servings and serve with potatoes and garlic.