Lemon-Garlic and Rosemary Lamb with Lemon Potatoes

Ingredients
1 easy-carve leg of lamb
1 lemon, cut half into slices- quarter each slice
1 head of garlic-peel and halve (if large) so that you have approximately 10-16 cloves
1 bunch rosemary, washed and separate 16-20 small sprigs
4-5 medium potatoes, washed, peeled, quartered microwaved on high 4 minutes
100ml good quality olive oil mixed with juice of remaining half of lemon
Salt, freshly ground pepper, lamb herbs
150ml chicken stock
50ml dry white wine

Method

1- Preheat oven to 180C
2- Make approx.16-20 slits all over lamb and press 1 piece each of garlic, lemon and rosemary into each slit.
3- Brush all over with oil/lemon.
4- Place lamb onto baking rack. Season with salt, pepper and lamb herbs
5- Toss warm potatoes in lemon/oil mix and place under rack.
6- Pour stock and wine into baking dish.
7- Bake until lamb is cooked to your preference. Rest 15 minutes before slicing.

Serve in summer with a leaf salad (be light with the addition of vinegars) and a glass of 2002 Faith Cabernet Sauvignon.

Any leftover lamb is delicious sliced thinly on a crispy baguette
with salad.