- ½ leg of lamb
- 1kg new potatoes
- 2 garlic cloves, peeled and thinly sliced
- 4 rosemary sprigs
- 1 lemon
1. Preheat the oven to 230°C. Scrub your new potatoes. Slice 1cm thick. Arrange over the bottom of the roasting tin. Nestle the rosemary sprigs and lemon wedges amongst the potatoes. Pop the lamb on top.
2. Rub the lamb with olive oil. Season well. Pierce all over with a pairing knife and tuck rosemary and slivers of garlic into the incisions. Roast for 30 minutes. Turn the heat down to 160°C and continue to roast according to the time table below.
3. Rare - roast 30 minutes longer.
Medium - roast 45 minutes longer.
Well-done - roast 1 hour longer