• 2.25 kg legs of lamb

  • 3 Cloves Garlic peeled and sliced

  • 1 teaspoon Salt

  • 1 teaspoon Pepper

  • 2 tablespoons Lemon Juice

  • 60 ml Olive Oil plus a little more for the potatoes

  • handfuls of herbes de provence

  • 1 kg Potato sliced about the width of your little finger

  • 125 ml veal stock or beef stock


  • 1.

    Several hours before cooking the lamb, make slits all over it with the tip of a sharp knife and slide a sliver of garlic into each slit as you go.

  • 2.

    Stir together the salt, pepper, lemon juice, and olive oil.

  • 3.

    Now, pat the herbs all over the meat to cover completely.

  • 4.

    Cover and leave to marinate for several hours in the refrigerator.

  • 5.

    Let come to room temperature about an hour before roasting.

  • 6.

    Heat the oven to 450ºF/230ºC with the top cooking rack mid-way, and another rack beneath it two notches.

  • 7.

    Toss the potatoes on a baking sheet (with sides) or roasting pan with a little olive oil, and season with salt and pepper.

  • 8.

    Pour over the stock.

  • 9.

    Put the potatoes on the lower oven rack and the lamb roast directly on the rack above it, so that drippings will fall through directly onto the potatoes.

  • 10.

    Roast the lamb 20 minutes, then lower the heat to 400ºF/200ºC and continue roasting 40 minutes to an hour, depending on how well you like meat done.

  • 11.

    Pour a little more stock or water in on the potatoes if they look dry at half-time.

  • 12.

    They are done when they are soft and nicely caramelised, glossy and sticky.

  • 13.

    Rest the meat 10 minutes before carving.

  • 14.

    Serve with the potatoes.

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