Roast lamb with potatoes (Agnello arrosto con patate)

Ingredients

• 2 shoulders of lamb, bone in, about 1.2 kg – 1.5 kg each
• 100 ml extra-virgin olive oil
• 5 – 6 garlic cloves, thinly sliced
• 4 – 5 rosemary sprigs
• salt and ground white pepper, to taste
• 125 ml (½ cup) dry white wine
• 1 kg chat potatoes, halved

Instructions

1. Preheat the oven to 150°C.
2. Using a sharp knife, randomly slash 3 – 4 deep cuts into the flesh on the lamb shoulders. Place in a deep baking tray, then rub half the olive oil over the lamb. Push the garlic and rosemary into the cuts, then season the entire lamb leg with salt and pepper. Drizzle with wine and stand at room temperature to infuse as the oven gets hot.
3. Tip the potatoes into a bowl, toss with the remaining olive oil and season with salt. Scatter the potatoes around the lamb, then cover with foil and roast for 90 minutes. Remove the foil, increase oven temperature to 180˚C and roast for 45 minutes - 1 hour or until or until the lamb is cooked, but still blushing pink (or cook for longer, according to your preference) and the potatoes are golden.
4. Place the lamb and potatoes on a serving platter and pour over the pan juices.

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