Lamb leg with rosemary

This is one of my favourite dishes for a winter Sunday lunch at home... 

The main secret of this dish is that I always cook it with milk-fed lamb, that is called lechazo here in Spain. As it is very small, I usually buy half of a lamb, ( which weights about 2,5 kg), and by this way I can get it cheaper that if I bought only the shoulder or the chops separately. You may find the chops recipe also here in the blog.

If you manage to get it, the main tip for this dish is not to exaggerate in seasoning, otherwise you will loose all the meat flavour...

Marinade the shoulder or the leg, with a mix of rosemary, 1 clove of garlic, 1 spoon of extra virgin olive oil and half lemon for about one hour. Meanwhile cut the potatoes in slices and marinade it with meat stock and sweet pepper and preheat the oven to 220ºC

Put it all together, add white wine and take it to the oven till it is cooked. 

(this one took a bit more than one hour).

Hope you enjoy it!