ROAST OF LAMB WITH POTATOES

Servings:
4 people
Oven temperature:
220°C
Prep Time:
20 min
Cooking Time:
1 hrs 20 min

Ingredients:
1 lamb leg roast
2 cloves of garlic
rosemary
salt and pepper
olive oil
potatoes

Chop the fresh rosemary and garlic finely, and mix it with 50cc olive oil and salt and pepper.
With a small, sharp pointy knife slit into the roast up to the bone, turn the knife around a little bit,
and poor some of the oil mix against the knife so it gets into the roast.
Repeat in different spots of the roast. Then poor the remaining mix on the roast and rub it
all around, together with some extra salt and pepper.
Put the roast in a round (cast iron)  oven dish, put half a cup of water on the bottom of the dish, cover with alu wrap and put in the oven for about 45 minutes. Keep the fire alive.
Meanwhile peel and wash potatoes, dice them into 2 cm pieces, and boil in lightly salted water for max. 10 minutes.
After 45 minutes take the dish out the oven, add the potatoes, add salt, pepper and a sprinkle of olive oil or some butter to the dish around the roast, cover again with aluminium and put back
in the oven for 10 minutes.
Finally, take the alu foil of and put back in the oven to let it get a nice colour. Don't let it dry too much. Serve with a nice fresh garden salad.
Lamb will never taste the same again now that you have Piccolo!