Rosemary and garlic-roasted leg of lamb recipe
 1 leg of lamb, bone in, approximately 2kg/4½lb4-5 garlic cloves, peeledrosemary, freshly pickedsalt and freshly ground black pepperolive oil 1 leg of lamb, bone in, approximately 2kg/4½lb 4-5 garlic cloves, peeled rosemary, freshly picked salt and freshly ground black pepper olive oil 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks large bunch of fresh coriander1-2 cloves garlic, peeled and chopped1-2 anchovies, in oil½oz pine nuts, toasted½oz parmesan cheese, gratedolive oilsalt and freshly ground black pepper large bunch of fresh coriander 1-2 cloves garlic, peeled and chopped 1-2 anchovies, in oil ½oz pine nuts, toasted ½oz parmesan cheese, grated olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.