Recipe for 6-8
2,5kg leg of lamb
2 kg potatoes, peeled
2 tablespoon olive oil
1 large lemon, grated zest and juiced
5 garlic cloves
2 large sprigs fresh rosemary
4 tablespoons softened butter
1/2lt vegetable stock (preferably home made)
Salt and freshly ground black pepper
Preheat your oven to 220oC.
Make incisions on the skin side of lamb using a long sharp knife.
Combine the olive oil, the garlic, the lemon zest and half the rosemary in a food processor. Season the mixture with salt and freshly ground black pepper and push the mixture into the incisions you already made in the lamb leg. Spread evenly 2 tablespoons of the soften butter over the surface of the meat.
Season the potatoes with salt and pepper and arrange in a roasting pan. Pour the vegetable stock, lemon juice and the remaining butter around the potatoes. Chop the remaining rosemary and arrange it between the potatoes.
Place the lamb on top of the potatoes and cover with an aluminium foil. Bake for 20 minutes in the preset temperature and then turn the heat down to 180oC. Roast for another 1 hour and 20 minutes. The last 20 minutes before the end uncover the pan.
Serve while still hot with fresh green salad. Enjoy!