Ingredients:
1 bulb garlic, 3 cloves peeled and crushed, the others left whole.
1 small bunch of fresh rosemary
1 lemon zest
olive oil
2 kg quality leg of lamb
2 kg quality leg of lamb
Salt & freshly ground black pepper
1.5 kg potatoes, peeled and cut in half
4 tablespoons chopped fresh mint leaves
3 tablespoons apple vinegar
8 people
20 Min.
130 Min.
Directions:
-
1
Preheat the oven to 200º C and place a roasting dish for the potatoes on the bottom.
-
2
Mix the crushed garlic, chopped rosemary,vinegar, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.
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3
Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
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4
Cook the lamb for about 2 hours. Take it out of the oven and cover with tinfoil and leave it to cool down for 15 minutes before serving. Carve and serve with the potatoes.
