Summary

Ingredients

• 1 leg lamb (.5 - 2 kg)
• 1 ½ lemon (s), add the juice
• salt
• Pepper, black, freshly ground
• 1 sprig rosemary, small, fresh
• 4 cloves garlic
• 1 kg potatoes, waxy
• 75 ml olive oil, alternatively g liquid butter
• 2 sprigs thyme, fresh or 1 teaspoon dried
• 2 sprigs mint, fresh or 1 small teaspoon dried

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Instructions

1. Cut off the fat from the leg of lamb except for a thin layer. Rinse and dry the meat. Place the leg of lamb in the drip pan, rub a little lemon juice all around and sprinkle lightly with salt and pepper. Rinse the rosemary sprig and slide it under the leg.
2. Preheat the oven to 180 ° C (gas mark 2). Peel the garlic cloves and cut into long, thin sticks. Pierce the meat several times with a sharp kitchen knife and insert the garlic sticks.
3. Peel and wash the potatoes, cut in half lengthways and place around the leg of lamb. Sprinkle with salt and pepper and drizzle with the remaining lemon juice. Pour olive oil over the leg and potatoes. Put 1 cup of hot water in the drip pan.
4. Cook the leg with the potatoes in the oven (center) for about 1 hour. In between, pour the liquid from the drip pan more often, adding a little more hot water if necessary.
5. After about an hour turn the meat and potatoes over and finish cooking in another hour. Rinse the herbs, shake dry, chop the leaves and sprinkle over the meat and potatoes about 10 minutes before the end of the cooking time.
6. Serve with green beans or spinach sautéed in butter. A red Nemea from the Peloponnese goes well with this. This is where this recipe comes from.