Roasted leg of lamb

2 kg leg of lamb

1,5 kg potatoes

150 g butter
what kind of oil to choose? we'll show

3 tbsp. olive oil

4 tsp. minced garlic

6 sprigs of thyme

4 sprigs of rosemary

3 garlic cloves

black pepper

salt

In pulp ham to make cuts, lard them with chopped garlic, olive oil to grease.

Chop herbs, roll them in the meat, then wrap in foil and put in the fridge for 6-12 hours for marinating. To get the leg out of the fridge an hour before baking.

Cut the potatoes into slices, put in the form, greased with butter, pepper and salt, sprinkle the minced garlic, put the butter, cut into pieces, in the same way to put another two layers of potatoes. Bake the potatoes for 10 minutes at a temperature of 240 degrees.

Put on the grill a leg of lamb. The grill must be installed over the form with the potatoes so that the juice from the meat dripping onto the potatoes. Cook meat until tender in an hour.