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Lamb roast

6 servings:

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1 leg of lamb 1 ½ kilogram

1½ kg large potatoes peeled

2 lemons

1 teaspoon rosemary

1 cup olive oil

4 cloves garlic cut into strips

Sea salt and fresh ground pepper

 Preparation method

Trim the excess fat from the lamb wash it and dry with absorbent paper.   

With a sharp small knife pierce some deep incisions to the leg of lamb and insert in sticks of garlic and mixture of sea salt and fresh ground pepper. 

Squeeze lemon juice all over the leg and brush with olive oil salt, pepper and rosemary.

Bake for 30 minutes one side 200°c-400°f. 

Then turn meat on the other side and bake for 30 minutes more.

Cut potatoes into wedges sprinkle with oil, lemon juice, salt and pepper and add them

same baking pan, with the meat and roast for 35 minutes farther, or until potatoes are

browned  and meat cooked through.

Slice meat and serve with potatoes and its juices.

Green salad and white Greek wine is recommended.