Agnello al Forno di Pasqua (Easter Roast Lamb with Potatoes)

• 1 medium Lamb leg bone-in
• 900 g Yukon Gold potato
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 1 large Lemon
• 4 tbsp Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 150 ml Dry White Wine

1. Heat the oven to 220°C (430°F). Pat the lamb dry and set it in a roasting pan.
2. Cut the potatoes into chunky pieces and add them to the pan around the lamb. Lightly crush the garlic cloves, strip the rosemary leaves from the sprigs, then finely grate the lemon zest and squeeze the juice.
3. Mix the olive oil with the garlic, rosemary, lemon zest and juice, salt, and black pepper. Rub this all over the lamb, then toss the potatoes in the oily juices in the pan.
4. Roast for 20 minutes to brown the lamb and start crisping the potatoes. Turn the potatoes once if they are colouring quickly at the edges.
5. Reduce the oven to 180°C (355°F) and continue roasting until the lamb is tender and a thermometer reads 60°C (140°F) for medium, or 65°C (150°F) for medium-well. Stir and turn the potatoes once or twice during roasting so they brown evenly.
6. Transfer the lamb to a board and rest for 15 minutes; keep the potatoes warm in the switched-off oven. Carefully pour off excess fat from the roasting pan, leaving the browned bits and a little of the juices behind.
7. Place the roasting pan over a medium heat on the hob and pour in the white wine. Scrape up the browned bits and simmer for 2 to 4 minutes until slightly reduced and glossy, then taste and adjust with a pinch more salt or pepper if needed.
8. Carve the lamb and serve with the roast potatoes. Spoon the white wine pan jus over the lamb at the table.

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