Young lamb with rosemary and potatoes

Ingredients

• 2 kg lamb back with ribs (cut by butcher)
• 5 tbsp olive oil
• 3 sprigs rosemary
• 2 cloves garlic
• 1 kg small new potatoes
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Rinse the lamb and pat dry. Mix with olive oil, roughly chopped rosemary, and pressed garlic cloves; cover and refrigerate for about 2 hours.

2. 2.

   Preheat oven to 160°C (320°F) fan or conventional heat.

3. 3.

   Place lamb in a baking dish. Wash potatoes, drain, cut into halves or quarters depending on size. Season everything with salt and pepper and bake in the oven for 35-40 minutes until golden brown. Stir occasionally and add a splash of water if needed.