1 bulb of garlic, 3 cloves peeled and crushed and the rest just peeled
1 sm sprig of rosemary, half with leaves removed, the half left on the stick (I didn’t use – don’t like it!)
zest of 1 lemon
2 kg (about 4 1/2 lb) leg of lamb (ours was a little under 3 lb)
freshly ground pepper
1.5 kg (a little over 3 lb) potatoes, peeled and cut in half (I used new potatoes)
He says to add parsnips or carrots if desired. I used 3 parsnips.
Preheat the oven to 400 degrees. If you are using regular sized potatoes, boil them for 10 minutes. Drain and add the rosemary sticks, whole garlic cloves, parsnips and/or carrots if using, salt, pepper, and “a good lug of olive oil.” Mix to combine and turn out into a pan. Because I was using new potatoes, I just cut them into about even pieces.
Mix the 3 crushed garlic cloves, rosemary, lemon, salt and pepper.
Wow, just yummy! Now, I always love lamb, and it’s hard to mess it up. My husband gave it a 4 1/2 because he didn’t love the lemon, but I thought it was a nice touch. The veggies were SPECTACULAR – definitely worth the effort of foiling the oven rack!