No washing up with this dish! An easy, flavoursome meal.

Ingredients

Leg of lamb

Potatoes

Fresh rosemary

Cloves of garlic

Salt

Freshly ground black pepper

Pukara Estate Natural Smoked Extra Virgin Olive Oil

Method

Preheat oven to 180C. While the oven is heating, place the lamb in a large baking tray. Brush with extra virgin olive oil and season with salt and freshly ground black pepper. Sprinkle with chopped fresh rosemary leaves and crushed cloves of garlic, then place in the oven.

Put potatoes in a saucepan and bring to a boil. Remove from heat and drain when par-boiled. Place back in the saucepan, drizzle with a generous amount of olive oil, place the lid on, and shake vigorously to coat all the potatoes with oil.

Place the potatoes in the baking tray around the base of the lamb and continue roasting until the potatoes are golden brown and the lamb is cooked. The juices from the lamb should run nearly clear but still have a slightly pink tinge.