Leg of Lamb & Roasted Potatoes – Rocky Mountain Olive Oil

Ingredients

• 1 7–8 lb bone-in leg of lamb, trimmed of excess fat
• 6 cloves of garlic, mashed
• ¼ cup of fresh rosemary, minced (5 additional sprigs for garnish)
• 1 Tbsp of Kosher salt (extra for additional seasoning)
• ½ Tbsp of black pepper
• 3 Tbsp of Rocky Mountain Olive Oil Tuscan Herb Olive Oil
• 2 Tbsp Rocky Mountain Olive Oil Garlic Olive Oil
• 8 medium-sized Yukon gold potatoes
• 2 cups of beef broth