- Leg lamb
- Potatoes
- Fresh rosemary
- Cloves of garlic
- Salt
- Freshly ground black pepper
- HVOC Premium Mild & Fruity Extra Virgin Olive Oil
Preheat oven to 180C. While oven is heating, place lamb in large baking tray. Brush with Extra Virgin Olive Oil and season with salt and freshly ground black pepper. Sprinkle with chopped fresh rosemary leaves and crushed cloves of garlic. Place in oven.
Put potatoes in a saucepan and bring to boil. Remove from heat and drain when par-boiled. Place back in saucepan. Drizzle with a generous slurp of olive oil. Place lid on saucepan and shake vigorously to coat all the potatoes with oil.
Place in baking tray around the base of the lamb and continue roasting until potatoes are golden brown and lamb cooked (juice from lamb should run nearly clear, but still have a slightly pink tinge).