Roast leg of lamb with potatoes and peas

Ingredients

For 1 serving

• Leg of lamb150 g
• Potatoes180 g
• Peas100 g
• Rosemary2 g
• Garlic2 cloves
• Spring onions1
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: March – June

Method

1. Preheat the oven to 190 °C (conventional). Meanwhile peel the garlic and slice it thinly, and strip the rosemary needles.
2. Make small cuts in the leg of lamb with the tip of a knife and push in the garlic and rosemary; season it with salt and pepper on all sides.
3. Peel the potatoes and cut them into wedges about 2 cm thick, arrange them in a roasting tin with the lamb in the middle, dress everything with half the oil and a pinch of salt and toss the potatoes with your hands.
4. Roast at 190 °C for 40 minutes, turning the potatoes halfway, until they are golden and the meat, pierced with a knife, releases slightly pink juices.
5. Meanwhile thinly slice the spring onions and soften them in the remaining oil in a small pan over low heat for 3 minutes, until soft. Add the peas, a pinch of salt and a splash of water, cover and stew for 12 minutes, until tender.
6. Take the lamb out of the oven and let it rest for 5 minutes under foil so the juices stay inside, then slice it and serve with the potatoes and peas.