- 2.7kg/6lb leg of lamb
- 50g/2oz butter, softened
- 3 stems rosemary
- 3-4 cloves garlic, cut into slivers
- 50ml/1žfl oz olive oil
- 6 potatoes, peeled and sliced thinly
- 4 onions, sliced thinly
- salt and black pepper
- 450ml/16fl oz chicken or lamb stock
- 300g/11oz mixed salad leaves
- 1 lemon, juiced
- Preheat oven to 230C/450F/Gas 8.
- Rub the meat with softened butter and place it in a roasting tin.
- Using a small, sharp, pointed knife make a series of small deep slits about 4cm (1½in) apart all over the leg of lamb, inserting a sliver of garlic and a small sprig of rosemary in each slit.
- Pour a tablespoon or so of the olive oil over the meat and cook for about 30 minutes.
- While the meat is cooking, place the potatoes and onions in a bowl, toss together and season.
- After 30 minutes, take the meat from the oven and lift it out of the tin.
- Layer the potatoes and onions into the fat in the tin and pour over the stock.
- Return the roasting tin to the low shelf and place the lamb directly on the shelf immediately above – so that the juices will 'weep' onto the potatoes.
- Roast for about another hour depending on how well you like your meat cooked.
- Dress the salad leaves with the lemon and remaining olive oil, then season with salt and pepper.
- Carve the lamb and serve with the potatoes and salad.