Season the legs of lamb with salt and pepper, rub a large ovenproof dish with a little oil and place in the meat. Add the white wine, the unpeeled cloves of garlic and pour a little oil over the lamb. Peel, wash and dry the potatoes, lay them around the meat and season with salt. Roast in a hot oven (440F) for 45 minutes. Serve the sliced legs of lamb on a hot serving dish, surrounded with the potatoes and the garlic cloves. Deglaze the roasting pan with 4 tablespoons of hot water, scrapping the drippings, stir in the butter, cut into chunks. Serve this sauce on the side.
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2 legs sucking lamb
12 cloves garlic
18 small potatoes
1 1/2 cups dry white wine
olive oil
3 tbsp butter
salt, pepper
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20
mn
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45
mn
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Choose small potatoes, so they can be cooked at the same time as the meat. If the potatoes are too large, cut in half lengthways.
