Roast Lamb with Potatoes and Rosemary
Ingredients
- Ingredients
- 1 ½ kilograms Leg of lamb
- 1 bunch parsley
- 2 garlic cloves
- lemons (Juiced)
- olive oil
- 3 rosemary
- 600 grams little, new potatoes
- 3 garlic cloves
- salt
- freshly ground peppers
Preparation steps
Rinse and pat dry lamb, season with salt and pepper and sprinkle with lemon juice.
Rinse parsley, shake dry and chop finely. Peel and finely chop garlic. Mix parsley and garlic with 1-2 tablespoons olive oil, season with salt and pepper and coat meat from the inside with the mixture. Tie with a kitchen string and brush with a little oil on the outside. Season with salt and pepper.
Heat 2 tablespoons of oil in a large roasting pan and sear lamb on all sides. Place about 3 sprigs of rosemary under the meat and roast in preheated oven at 180°C (approximately 350°F) for about 90 minutes.
Rinse and halve potatoes. Halve garlic cloves crosswise. 35 minutes before the end of roasting, arrange potatoes and garlic around the meat. Remove pan from the oven. Remove kitchen string and slice meat. Season potatoes and garlic with salt and pepper. Arrange lamb with potatoes and garlic on plates and serve garnished with fresh rosemary.
