Rosemary and Garlic Roast Lamb | Simple Home Edit

Name: Rosemary and Garlic Roast Lamb | Simple Home Edit
Ingredients: 8 all-purpose potatoes, peeled and cut into thick wedges; 2 onions, peeled and cut into thick wedges; 1 tbsp olive oil; ½ tsp sea salt flakes; ¼ tsp freshly cracked black pepper; 2.5 kg (5½ lb) bone-in leg of lamb (can be substituted with lamb shoulder, see note 1); 2 tbsp sea salt flakes, plus extra to season (see note 2); 1 tsp freshly cracked black pepper; 2 tbsp finely chopped garlic; 2 rosemary sprigs, leaves picked, finely chopped; 1 tbsp dried oregano; ⅓ cup (80 ml) extra-virgin olive oil; 2 cups (500 ml) chicken stock (see note 3 about gluten-free); Juice of 1 large lemon, plus extra lemon wedges to serve; ¼ cup (60 ml) white wine (optional)

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Rosemary and Garlic Roast Lamb nestled on a bed of potatoes before being slow-cooked in herbs and spices until deliciously fall-apart-tender, all in one pan!

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Ingredients

8 all-purpose potatoes, peeled and cut into thick wedges
2 onions, peeled and cut into thick wedges
1 tbsp olive oil
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
2.5 kg (5½ lb) bone-in leg of lamb (can be substituted with lamb shoulder, see note 1)
2 tbsp sea salt flakes, plus extra to season (see note 2)
1 tsp freshly cracked black pepper
2 tbsp finely chopped garlic
2 rosemary sprigs, leaves picked, finely chopped
1 tbsp dried oregano
⅓ cup (80 ml) extra-virgin olive oil
2 cups (500 ml) chicken stock (see note 3 about gluten-free)
Juice of 1 large lemon, plus extra lemon wedges to serve
¼ cup (60 ml) white wine (optional)