Roast lamb with potatoes

Ingredients

1 kg leg of lamb
A bunch of rosemary
2 cloves garlic, smashed
extra virgin olive oil
potatoes
glass of white wine
salt and pepper

abbacchio

Slash the leg deeply – almost as if cutting into slices – and poke 2cm cuts over the leg. Massage the smashed garlic, rosemary leaves and an appropriate amount of olive oil all over the leg, pushing the garlic and rosemary into the cuts and slashes. Let the leg rest while preparing the potatoes. Wash, peel and chop the potatoes into large chunks. Place the potatoes in the bottom of a large tray, season with salt and pepper, add some olive oil to coat and toss well. Add a few sprigs of extra rosemary. Place the leg of lamb in the centre of the tray, with the potatoes around it. Roast in a hot oven at 180ºC (350º F) for about an hour or — if you want to be precise — until a meat thermometer inserted into the leg reaches 65-70º C (150-160º F). Halfway through, pour the glass of wine over the lamb and give the potatoes a shake and a turn. Let the lamb rest, keeping warm under foil. You may, like I do, like to return the potatoes back to the oven for a further 10-15 minutes to crisp up further while the lamb is resting. Serve thick slices of lamb with the potatoes and a spoonful of the juices from the bottom of the pan.

source: author Emiko Davies – http://cucina.corriere.it/ricette