Garlic Herb Roast Lamb with Potatoes

Step 1: Prepare the Lamb

• Preheat the oven to 190°C/170°C fan/gas mark 5.
• Using a sharp knife, make small pockets in the skin and flesh of the lamb leg.
• Stuff each pocket with a slice of garlic and a few rosemary leaves (or scatter with thyme).
• Place the lamb in a roasting tin, season generously with salt and freshly ground black pepper, and cover loosely with foil.

Step 2: Prepare the Potatoes

• Peel and thinly slice the potatoes. Rinse them under cold water to remove excess starch.
• Pile the sliced potatoes into a large ovenproof dish or roasting tin.
• Toss the potatoes with the thinly sliced onions, remaining garlic slices, and a scattering of the leftover rosemary or thyme.

Step 3: Prepare the Stock and Butter Mixture

• In a small saucepan, heat the chicken stock and butter together until the butter has melted and the mixture is hot.
• Pour the stock and butter mixture evenly over the potatoes.

Step 4: First Stage of Cooking

• Cover the potato and onion mixture with foil and place it in the oven to cook alongside the lamb for 1 hour.

Step 5: Uncover and Roast

• After 1 hour, uncover the potato dish and place the lamb on top of the potatoes, ensuring it sits directly on the potatoes.
• Roast uncovered for an additional 45 minutes, or until the lamb is golden and the potatoes are tender.

Step 6: Rest the Lamb

• Once cooked, remove the lamb from the oven and allow it to rest for about 15 minutes before carving. This will help the juices redistribute, making the lamb more succulent.

Step 7: Final Touches

• While the lamb rests, check the potatoes. If they’re starting to brown too much, cover them with foil. Leave them in the oven until you're ready to serve.

Step 8: Serve

• Carve the lamb and serve it on top of the delicious potatoes. Enjoy!