Roast Leg of Lamb with Potatoes

Ingredients

• 2.5 kg (3 1/2 lb) leg of lamb, boned
• 1/2 lemon, juice only
• 30 ml (2 tbsp) bread crumbs
• 15 ml (1 tbsp) lemon zest, grated
• 30 ml (2 tbsp) fresh parsley, finely chopped
• Salt and freshly ground pepper to taste
• 6 garlic cloves
• 1 sprig fresh rosemary
• 60 ml (4 tbsp) extra-virgin olive oil
• 250 ml (1 cup) chicken stock
• 900 g (2 lb) small new potatoes, peeled
• 4 Italian plum tomatoes, in thick slices
• 2 garlic cloves, chopped
• Fresh parsley, chopped to taste
• 125 ml (1/2 cup) extra-virgin olive oil
• 100 g (3/4 cup) Parmesan cheese, grated