Got it — high heat version. Here’s the corrected one, clean and ready:
Proper Italian lamb roast.
Garlic, rosemary, lemon and olive oil rubbed all over the lamb, then straight in the oven.
Splash of white wine in the tray to catch all that flavour.
Potatoes roasted with thyme and oregano — crispy outside, soft in the middle.
Make a few small cuts in the lamb and push the garlic and rosemary right in — that’s where the flavour comes from.
Proper, simple food done right.
Ingredients
Lamb leg or shoulder (bone-in)
4–6 garlic cloves
Fresh rosemary
1 lemon (zest + juice)
Olive oil
Salt
Black pepper
Splash of red wine
Potatoes
Fresh thyme
Fresh oregano
Olive oil
Salt
Black pepper
Method
Preheat oven to 180°C
Make small cuts all over the lamb and push in slices of garlic and bits of rosemary
Rub the lamb with olive oil, lemon zest, lemon juice, salt and pepper
Place in a roasting tray and add a splash of red wine to the base
Roast for around 1.5 hours (depending on size), basting occasionally
Remove from the oven and rest for 30 minutes before carving
For the potatoes, parboil for 8–10 minutes, drain and rough them up
Toss with olive oil, thyme, oregano, salt and pepper
Roast at 200°C for 45–60 minutes until golden and crispy
Serve with the tray juices
#easyrecipes #cooking #food #recipe #foodie