Summary

Ingredients

• 5 garlic cloves
• 1 bunch rosemary
• 2 untreated lemons
• 1 leg of lamb (approx. 1.8 kg, order in advance from the butcher)
• 4 tbsp olive oil
• salt
• pepper
• 1 kg potatoes
• 3 young bulbs of garlic

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Instructions

1. Peel and slice the 5 garlic cloves. Wash half the rosemary bunch and strip the needles. Wash the 2 lemons and cut into slices. Rub the leg of lamb all over with 3 tbsp olive oil, then cover with the garlic slices, lemon slices, and rosemary needles. Wrap tightly in plastic wrap and refrigerate for 24 hours.
2. Preheat the oven to 200°C (392°F), or 180°C (356°F) if using a fan-assisted oven.
3. Remove the lamb from the plastic wrap and scrape off the marinade. Season generously with salt and pepper. Place on a roasting pan, add 1 cup water, and roast for 30 minutes until the surface is browned.
4. While the lamb roasts, peel the 1 kg potatoes and cut into chunks. Wash the remaining rosemary and strip the needles. Halve the 3 garlic bulbs crosswise. Mix the potatoes, rosemary needles, and garlic halves in a bowl with the remaining 1 tbsp olive oil.
5. Flip the lamb over, add the potato mixture to the roasting pan, and continue roasting for 40 minutes. Check doneness by piercing the meat near the bone—if the juices run clear, it is ready; if still pink, roast for another 5 to 10 minutes.
6. Remove the lamb from the oven, tent loosely with foil, and rest for 10 minutes. Carve the meat across the grain away from the bone and serve with the roasted potatoes and garlic.