One pan lamb with hasselback potatoes

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This is a super simple and delicious way to roast a leg of lamb!

Method

- Use a small sharp knife to make at least 30 small deep incisions all over the lamb
- Peel and slice the cloves of 1 bulb of garlic, then insert them into the slits in the lamb
- Poke sprigs of rosemary and thyme into each slit
- Allow lamb to sit before roasting
- Sit each potato between the handles of two wooden spoons and cut widthways at approx. 3mm intervals
- Slot a bay leaf into the middle slit of each potato
- Tip the potatoes into a large roasting tin with the other bulb of garlic, halved, and the rest of the rosemary and thyme
- Drizzle with olive oil, season and toss
- Add the lamb to the centre of the tin, rub with oil, lemon juice and season generously
- Roast until ready, basting the potatoes occasionally
- Allow lamb to rest and serve.

All to be sourced organic where possible