👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Make small incisions all over the leg of lamb using a sharp knife. Insert slices of garlic, rosemary, and thyme into these incisions.

   💡 Tip: Ensuring the garlic and herbs are distributed evenly throughout the meat.
2. 2

   Season the lamb generously with salt and freshly ground black pepper.

   💡 Tip: Don't be shy with the seasoning; lamb can handle robust flavors.
3. 3

   Heat olive oil in a large roasting pan over medium-high heat. Sear the lamb on all sides until golden brown.

   💡 Tip: Searing locks in the juices and adds a delicious crust.
4. 4

   If using, add the quartered potatoes and onions to the roasting pan around the lamb.

   💡 Tip: The vegetables will cook in the lamb's juices, absorbing its flavor.
5. 5

   Pour the white wine and water (or stock) into the bottom of the roasting pan. This will create steam and help keep the lamb moist.

   💡 Tip: Deglazing the pan with liquid helps to lift any browned bits, adding more flavor to the sauce.
6. 6

   Cover the roasting pan loosely with aluminum foil. Roast in the preheated oven for 1 hour and 30 minutes.

   💡 Tip: Covering the lamb initially helps it to cook through without drying out.
7. 7

   Remove the foil. Continue roasting for another 1 hour, basting the lamb with the pan juices every 20 minutes, until the lamb is cooked to your desired doneness and the vegetables are tender and browned.

   💡 Tip: Basting is crucial for a moist and flavorful roast. Use a meat thermometer for accuracy; 60-65°C (140-150°F) for medium-rare.
8. 8

   Remove the lamb from the pan and let it rest for 15-20 minutes before carving. Serve with the roasted vegetables and pan juices.

   💡 Tip: Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful cut.