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Roasted Leg of Lamb with Potatoes

For the lamb

  • Preheat oven to 180* C (350* F) Fan.
  • Place the leg of lamb in a baking pan and cut small slits in the meat in various places.
  • Thinly slice the garlic and cut the rosemary into small pieces.
  • Tuck them in the slits you created in the meat.
  • In a bowl, add 2 tablespoons of olive oil and 2 chicken bouillon cubes.
  • Mix and mash with a fork until the cubes dissolve completely.
  • Pour the mixture over the lamb and rub it all over with your hands until it is completely coated.
  • Pour the wine into the baking pan and cover securely with parchment paper and then with aluminum foil.
  • Roast for 1 ½ hours.

For the potatoes

  • Place a nonstick pan over high heat and let it get very hot.
  • Wash and scrub the potatoes to remove any dirt but keep the skin on.
  • Cut into 3-4 cm pieces and transfer to a bowl.
  • Add 2 tablespoons of olive oil, salt and pepper. Toss.
  • Add them to the hot pan and sauté for 5-6 minutes, until golden.
  • Add the water, honey and mustard. Mix well with a spoon.
  • Remove the baking pan with the lamb from the oven, remove the coverings and add the potatoes.
  • Cover again with the parchment paper and aluminum foil and roast for another 1 ½ hours.

For the glaze

  • Remove baking pan from the oven, remove coverings and brush the meat and potatoes with the mustard and honey. Then sprinkle with the chili flakes.
  • Turn on the broiler and grill for 10-20 minutes, until golden.
  • When ready, remove from oven and serve.
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