Leg of lamb with gremolata

1. Preheat the oven to 200 °C.
2. For the lamb marinade, mix the crushed garlic, lemon zest, lemon juice and 60 ml of olive oil.
3. Rub the marinade over the lamb and season.
4. Place the lamb on a rack that fits in a roasting tray and roast for 1 1/4 to 1 1/2 hours.
5. When done, remove the lamb and rest, covered loosely with foil for 15 minutes before carving.
6. For the potatoes, boil them for 10 minutes, then drain and scuff the edges. Allow to stand to release steam for a few minutes.
7. Put 80 ml of olive oil in a large roasting pan and put it in the oven for 5 minutes to get hot. Carefully add the potatoes, season with salt and black pepper and return the pan to the oven.
8. Roast the potatoes for about 1 1/4 hours until they are crisp and golden, tossing them in the hot oil occasionally during cooking.
9. To make the gremolata, combine the chopped parsley, crushed garlic, lemon juice and lemon zest.
10. Carve the lamb and season if needed.
11. Serve slices of the lamb and roast potatoes on a large, warmed platter and sprinkle with gremolata.

SUGGESTIONS
Serve with roasted baby marrows, tossed with olive oil, lemon juice, crushed garlic, pine nuts and fresh mint leaves. Put the potatoes in the oven about 30 minutes after the lamb to ensure they are ready to serve at the same time.

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