Stefano Manfredi

Roast suckling Illabo lamb with rosemary and roast potatoes

serves 6 as a main course

Ingredients

2 suckling lamb legs, trimmed of any excess fat
1/4 cup of olive oil
1 bunch of rosemary
2 kg of potatoes, peeled and cut into bite size pieces
salt and pepper

Method

Rub the lamb legs with some of the olive oil and season well with salt and pepper.

Place in a baking dish on some sprigs of rosemary and roast in a preheated oven at 220C for 20-25 minutes.

Remove the lamb from the oven and place them in a warm place to rest for about 20 minutes.

For the potatoes, place them in a baking tray and sprinkle generously with olive oil.

Add a couple of sprigs of rosemary.

Season well with salt and pepper and toss them so they are completely covered.

Roast in the oven at the same temperature as the lamb leg.

The potatoes should take about 20-25 minutes as well.

Pink eye potatoes take a little longer to cook than other potatoes.

Slice the lamb legs and serve with the roast potatoes and some of the juices given off by the meat.

August 8 1995