Roast Leg of Saltmarsh Lamb with Garlic and Rosemary Potatoes

1. Preheat the oven to 200°C/400°C/Gas Mark 6 and place a roasting dish for the potatoes on the bottom
2. Mix together the crushed garlic and some olive oil
3. Season the Lamb with salt and pepper and then rub the garlic and olive oil mixture into the lamb
4. Place in the oven on the bars above the roasting dish.
5. Peel the potatoes and cut in half
6. Boil the potatoes, and simmer for 10 minutes.
7. Drain the potatoes and fluff the edges
8. Pour a generous amount of olive oil over the potatoes and add the garlic cloves, rosemary sprigs and season with salt and black pepper.
9. Put the potatoes into the roasting dish and place under the lamb to catch the juices
10. If you like your lamb pink cook it for an 1 hour and 15 minutes
11. If you like your lamb a bit more well done cook it for 1 hour and 30 minutes
12. Once the lamb is cooked take it out of the oven, cover it with foil and let it rest for 15 minutes before serving.
13. Serve with the potatoes.

Tips:

• Try adding some parsnips and carrots to the roast potatoes