Agnello al Forno (Roast Lamb with Potatoes and Rosemary)

• 1 medium Lamb leg bone-in
• 1 kg Yukon Gold potato
• 8 cloves Garlic
• 4 sprigs Fresh rosemary
• 5 tbsp Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 200 ml Dry White Wine
• 1 large Lemon

1. Heat the oven to 200°C (390°F). Pat the lamb dry, then season all over with the salt and pepper. Lightly crush the garlic cloves and strip the leaves from 2 rosemary sprigs.
2. Cut the potatoes into chunky pieces and put them in a roasting pan. Add the crushed garlic, rosemary leaves, 3 tbsp of the olive oil, and a pinch more salt and pepper, then toss well. Nestle the lamb among the potatoes and add the remaining rosemary sprigs to the tray.
3. Roast for 20 minutes to start browning the lamb and potatoes. Pour the wine into the corner of the pan (not over the lamb) and return to the oven. Roast for a further 55 to 65 minutes, turning the potatoes once, until the lamb is tender and the potatoes are deeply golden.
4. Transfer the lamb to a board and rest for 10 minutes. Squeeze the lemon over the potatoes and pan juices, then drizzle with the remaining 2 tbsp olive oil and toss to coat. Carve the lamb and serve with the lemony potatoes and any juices spooned over.

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