| 15 minutes
|| 1 - 1½ hour
|| 4 - 6
2,5 kg leg of lamb
salt and freshly ground black pepper to taste
10 ml (2 tsp) finely grated lemon rind
30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
125 ml (½ cup) olive oil
8 medium potatoes, peeled and quartered
1 lemon, sliced
10 cloves garlic, unpeeled
sprigs of rosemary
Place lamb on a rack in an oven-roasting pan. Season with salt, pepper, lemon rind and thyme. Drizzle with olive oil.
Roast in a preheated oven at 160 °C for 20 – 25 minutes per 500 g, plus an additional 20 minutes for medium-done.
Roast lamb in oven half-way of cooking time. Parboil potatoes and add to roast with lemon slices, garlic and sprigs of rosemary. Drizzle with more olive oil if needed and finish roast until done. Leave in a warm place for about 10 minutes before carving.
Substitute potatoes with sweet potatoes or butternut.