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ROASTED LEG OF LAMB

1 Leg of lamb, bone about 18-19 lb.
4 cloves of Garlic, peeled and halved lengthwise
4 potatoes, peeled and quartered
Juice of 1 lemon
4 tbsp. Filippo Berio® Olive Oil
2 cups of chicken broth
salt & pepper to taste
1 tbsp. dried oregano
1 tbsp. dried thyme

Method

1. Using a knife make eight deep cuts into the leg and place the pieces of garlic in these slices. Season with salt, pepper, oregano and thyme.
2. Place on a baking dish, rub with Filippo Berio® Olive Oil and lemon juice.
3. Surround by potatoes, pour the stock around the dish and season with ½ tbsp. oregano, ½ tbsp. thyme and salt & pepper.
4. Place in a preheated 450° oven for about 20 minutes.
5. Reduce temperature to 325° and cook for 1 hour.
6. Remove the potatoes, add remaining herbs, turn leg over and return to oven for an additional 45 minutes for rare-medium rare.
7. Let leg rest approximately 15-20 minutes before slicing.