To prepare the marinade, combine all the ingredients except the white wine (and the potatoes of course) to create a paste. Rub the paste evenly on the meat, then place it in a ziplock bag or container. Add in the white wine, let it marinade in the fridge overnight.
Preheat the oven to 180°C, place the leg on a deep baking tray alongside the liquids of the marinade, add ½ cup of water to the tray. Seal with foil, then roast for about 1h30m. Check the roast after 1 hour, baste it with the juices of the meat. If there isn’t enough liquid add another splash of white wine or water before putting it back in the oven.
In the meantime, peel the baby potatoes and boil them for about 10 minutes or until fork tender.
Once the lamb has finished roasting, add the potatoes to the tray, coat them with the gravy that has formed in the tray. Increase the temperature to 220°C, then roast for 15 minutes or until golden.
Carve the meat, serve it with the roast potatoes and a couple of spoons of the gravy. You can also pair it with sautéed collard greens or a simple salad.
Directions
To prepare the marinade, combine all the ingredients except the white wine (and the potatoes of course) to create a paste. Rub the paste evenly on the meat, then place it in a ziplock bag or container. Add in the white wine, let it marinade in the fridge overnight.
Preheat the oven to 180°C, place the leg on a deep baking tray alongside the liquids of the marinade, add ½ cup of water to the tray. Seal with foil, then roast for about 1h30m. Check the roast after 1 hour, baste it with the juices of the meat. If there isn’t enough liquid add another splash of white wine or water before putting it back in the oven.
In the meantime, peel the baby potatoes and boil them for about 10 minutes or until fork tender.
Once the lamb has finished roasting, add the potatoes to the tray, coat them with the gravy that has formed in the tray. Increase the temperature to 220°C, then roast for 15 minutes or until golden.
Carve the meat, serve it with the roast potatoes and a couple of spoons of the gravy. You can also pair it with sautéed collard greens or a simple salad.
