Roast Leg of Lamb & Potatoes2018-03-02
- Servings : 6
- Cook Time : 1:20 h
- Ready In : 1:50 h
- 1 boneless leg of lamb
- salt and freshly ground pepper
- 8 cloves garlic, peeled
- 4 tbsps rosemary, finely chopped
- 900g potatoes, scrubbed and unpeeled
- 1 lemon
Season the lamb inside and out with salt and pepper. With a large mortar and pestle, pound the garlic and rosemary into a paste. Rub the paste all over the lamb, massaging it in. Roll up the lamb and secure it with kitchen twine. Cover and refrigerate overnight.
Preheat the oven to 220°C. Place the potatoes in the bottom of a large roasting pan. Pour the olive oil over the potatoes and season well with salt and pepper. Place the lamb on top of the potatoes. Roast for 20 minutes, then lower the heat to 180°C. Continue to roast until the internal temperature is 60°C, 45 to 60 minutes. Remove from the oven, transfer to a platter and let rest for 30 minutes.
After the lamb has rested, pour any juices that have collected on the platter into the roasting pan with the potatoes. Toss to coat the potatoes in the juices and season. Zest the lemon over the potatoes, and squeeze half of it over the potatoes. Toss the potatoes until they are well dressed. Serve the lamb with the potatoes on the side.