Rosemary Roasted Scotch Lamb and potatoes
1 Scotch leg of Lamb weighing 1.8kg (4lb)
2 stems fresh rosemary
Salt and freshly ground black pepper
6 baking potatoes about 1.4kg (3lb),peeled
1 onion, sliced
2 cloves garlic, sliced
15ml/1tbsp olive oil
450ml/3/4pt lamb stock
- Preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Place the lamb on a board. Break the rosemary into small sprigs. Use a small sharp knife to make incisions in the lamb; poke a sprig of rosemary into each hole. Season the lamb well with salt and pepper.
- Slice the potatoes to the thickness of a one pound coin. Place the potatoes, onion and garlic in a large roasting tin season well and toss together. Shake the dish to level the surface. Pour over the stock, then drizzle over the oil.
- Place the lamb on top of the potatoes, cover loosely with foil and roast for 1 hour. Remove the foil and return to the oven for a further 40 mins to allow the potatoes and lamb to brown. This gives medium cooked lamb or for well done cook for a further 20 mins.
- When ready, remove the lamb to a carving board, cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes.