Rosemary and Garlic Roast Lamb

Name: Rosemary and Garlic Roast Lamb
Total time: 300 min
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 1/2 kg 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; 80 ml extra-virgin olive oil; 500 ml chicken stock; 1 large lemon, juiced, plus extra lemon wedges to serve; 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 1/2 kg 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
80 ml extra-virgin olive oil
500 ml chicken stock
1 large lemon, juiced, plus extra lemon wedges to serve
60 ml white wine (optional)