Cordero Asado a la Castellana (Castilian Roast Lamb)

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

1. Heat the oven to 200°C (390°F). Pour 1 tbsp of the olive oil into a roasting pan.
2. Peel the potatoes and slice them into 1 cm rounds, then lay them in the pan. Season the potatoes with 1 tsp of the salt and 0.5 tsp of the pepper, and drizzle over another 1 tbsp of the olive oil.
3. Pat the lamb dry and rub it all over with the remaining 1 tbsp olive oil, remaining 1 tsp salt, and remaining 0.5 tsp pepper. Peel the garlic and lightly crush the cloves; strip the rosemary leaves from 2 sprigs and finely chop them, then zest the lemon and mix the zest with the chopped rosemary and crushed garlic.
4. Using the tip of a knife, make small slits all over the lamb and push the garlic, rosemary and lemon zest mixture into the slits. Sit the lamb on top of the potatoes and tuck the remaining rosemary sprig into the pan.
5. Roast for 20 minutes to start browning. Carefully pour the white wine into the pan around the lamb, then return to the oven.
6. Reduce the oven to 170°C (340°F) and roast for 60 minutes, basting the lamb and turning the potatoes once halfway through. The lamb should be tender and the potatoes golden with the pan juices bubbling around them.
7. Transfer the lamb to a board and rest for 10 minutes. Squeeze a little lemon juice into the roasting pan, then spoon the roasting juices over the potatoes and carve the lamb to serve alongside.

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