Lamb rump is marinated with plenty of garlic and rosemary, then slowly roasted in the oven. The long cooking time softens the meat's fibrous structure, while the aroma of the herbs seeps into the meat, leaving behind a rich fragrance.
Make small cuts on the surface of the lamb leg with a thin knife and insert the sliced garlic into them.
Rub the meat with olive oil, salt, black pepper and rosemary, then let it rest for at least 20 minutes.
Spread the potatoes and onions on a baking tray, place the meat on top, and start cooking in a preheated oven.
Baste the meat occasionally with its own juices and cook in the oven until it softens and the outside lightly browns.
After removing from the oven, let the meat rest for 10 minutes, then slice and serve.
Important: Before putting the meat in the oven, make shallow cuts on the surface with a knife and insert garlic slices; the aroma penetrates the meat. Caution: Baste the meat with its own juices a few times during roasting so the surface doesn't dry out.
Spreading rosemary sprigs on the baking tray under the piece of meat creates a natural layer that both adds aroma and prevents the bottom of the meat from burning.
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