Ease of preparation rating: Medium.
Yield: 8 servings.
8 cloves garlic, smashed
2 bay leaves, torn
2 tablespoons (30ml) chopped fresh parsley
1/2 cup (120ml) olive oil
6 tablespoons (90ml) dry white wine
2 tablespoons (30ml) red wine vinegar
1 whole lamb leg roast, bone-in and skinless
6 large Yukon gold potatoes, peeled and sliced into rounds
1/2 cup (120ml) chicken or beef broth
Salt and pepper
Make a marinade by combining garlic, cloves, bay leaves, parsley, olive oil, white wine, and red wine vinegar, and blending until smooth.
Place the lamb leg in a large bowl and pour marinade over top, rub marinade into the leg, then refrigerate for a minimum of four hours.
Preheat oven to 400 F (205 C).
Remove lamb from the marinade, transfer to a large baking dish, then bake for thirty minutes. Reserve the marinade for later use.
After baking, remove roast from the oven, then remove the roast from the baking dish and set it to the side, keep warm. Reserve the baking dish for the next step.
Reduce the oven temperature to 350 F (180 C).
Place sliced potatoes into the bottom of the baking dish, add broth.
Place lamb on top of the potatoes and pour the reserved marinade over the lamb.
Return baking dish to the oven to bake for forty-five to sixty minutes, until the lamb reaches an internal temperature of 135 F (57 C).
Remove from the oven and let rest for fifteen minutes before slicing.
Serve the sliced lamb warm with the roasted potatoes and pan juices.