Lamb leg is marinated with plenty of garlic and rosemary, then slow-roasted in the oven. The long cooking time tenderizes the meat while the herbs infuse it with a rich aroma.
Make shallow slits in the surface of the lamb leg with a thin knife and insert the sliced garlic.
Rub the meat with olive oil, salt, black pepper, and rosemary. Let stand for at least 20 minutes.
Spread the potatoes and onions on a baking sheet, place the meat on top, and put it in the preheated oven.
Baste the meat occasionally with its own juices as it roasts, until tender and lightly browned on the outside.
Remove the meat from the oven and let it rest for 10 minutes, then slice and serve.
Before roasting, make shallow slits in the surface of the meat with a knife and insert the garlic slices so their aroma infuses the meat. Baste the meat with its own juices several times during roasting to keep the surface from drying out.
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