Agnello al Forno (Oven Roasted Lamb with Potatoes)

• 1 medium Lamb leg bone-in
• 900 g New potatoes
• 8 cloves Garlic
• 3 sprigs Fresh rosemary
• 1 large Lemon
• 3 tbsp Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 150 ml Dry White Wine
• 250 ml Chicken stock

1. Heat the oven to 220°C (430°F). Put the lamb in a roasting pan and pat it dry; halve the lemon and squeeze the juice over the lamb, then add the olive oil and rub all over.
2. Crush the peppercorns with a mortar and pestle (or the bottom of a saucepan). Strip the rosemary leaves from the sprigs and finely chop the leaves; season the lamb all over with the salt, crushed peppercorns and rosemary.
3. Scrub the new potatoes and cut any larger ones in half so they cook evenly. Lightly crush the garlic cloves with the side of a knife, then scatter the potatoes and garlic around the lamb in the pan, turning them in the oily lemony juices.
4. Roast for 20 minutes to start browning the lamb. Pour the white wine into the pan (avoid the lamb skin so you do not wash off the seasoning), then return to the oven.
5. Reduce the oven to 170°C (340°F). Add the chicken stock to the pan, then roast for 60 to 75 minutes, turning the potatoes once or twice, until the lamb is tender and a thermometer reads about 60°C (140°F) for medium or 65°C (150°F) for medium-well.
6. Lift the lamb onto a board and rest for 15 minutes. Spoon off any excess fat from the pan juices if you like, then carve the lamb and serve with the potatoes, garlic and the rosemary-scented juices.

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