Roast lamb with potatoes and rosemary

Ingredients

For 1 serving

• Leg of lamb180 g
• Potatoes150 g
• Extra virgin olive oil1 teaspoon
• Rosemaryto taste
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites

Method

1. Preheat a conventional oven to 190 °C. Cut the leg of lamb into pieces of about 4 cm, trimming off excess fat, and rub it with half the oil, the chopped rosemary needles, salt and pepper.
2. Peel the potatoes and cut them into wedges; toss them in a baking tin with the rest of the oil and a pinch of salt.
3. Lay the lamb on top of the potatoes and roast for 20 minutes, until the meat starts to brown.
4. Pour over the white wine, turn the meat and potatoes and roast for another 30–35 minutes, until the lamb is golden and tender and the potatoes crisp at the edges.
5. Let it rest for 5 minutes out of the oven and serve with the pan juices.