Ingredients:
1 leg of lamb
1.5 kg of potatoes
garlic
Parsley
Olive oil
thyme
Laurel
Salt and pepper
Preparation:
Peel some garlic and chop. Wash and chop the parsley.
Place the boneless shoulder flat on the work surface, brush with olive oil and sprinkle with chopped garlic and chopped parsley, salt and pepper.
Roll the shoulder then tie it with kitchen string.
Make slits in the shoulder, fill them with garlic pieces.
Salt and pepper the shoulder. Place it on a rack.
Preheat oven to 200 degrees.
Cut potatoes into thin slices. Place in the roasting pan and sprinkle salt, pepper and thyme.
Cook the lamb on the oven rack, above the roasting pan for 50 minutes.
