Ingredients

Lamb

• 1 (4 to 6 pound) trimmed bone-in leg of lamb

For the rub/marinade:

• 4 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary sprigs
• 1 tablespoons thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon sea salt
• 2 teaspoons black pepper
• 1 lemon zested and juiced

For the potatoes

• 3 lbs of baby potatoes
• 3 tablespoons olive oil
• Juice of one lemon
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 4 cloves of garlic unpeeled
• 1 cup chicken/vegetable broth (plus more if needed)
  

Instructions

1. Prepare rub: In a small bowl combine all the rub ingredients
2. Remove the lamb from the refrigerator. Pat dry and make shallow slits but not quite deep incisions, into the leg of lamb using a sharp knife (optional).
3. Spoon the rub over the lamb and rub it all over leg – let sit at room temperature for 30-60 minutes to room temperature
4. Preheat oven to 450°F
5. Toss potatoes in large roasting pan with the olive oil, lemon juice, oregano, salt and whole garlic
6. Place lamb on top of the potatoes. Pour broth into pan over potatoes
7. Roast for 10-15 min until lamb starts to get some colour then REDUCE heat to 350°F and roast for another 1 to 1¼ hours, or until a meat thermometer registers 130 to 135°F for medium-rare. (I like to baste it a few times with the pan juices while it roasts but that is optional.)
8. Place the lamb on a cutting board, cover or tent with aluminum foil, and allow to rest for 10-20 minutes. Slice and serve or serve whole on a platter with the potatoes and with the garlic squeezed out the skin and the pan juices. Sprinkle with fresh chopped parsley or rosemary or thyme and a squeeze of lemon juice before serving