Roast Leg of Lamb

Quick Roast Leg of Lamb (published in the Guardian, recipe by Jane Baxter)

Cooking time 1 hour  Serves 6

1.5 kg leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp olive oil
Juice ½ a lemon
1kg potatoes
2 onions
1 tbsp olive oil
250ml chicken stock
Salt and black pepper
1
Preheat the oven to 210C/425F/gas mark 7.
Prepare the lamb. Make sure you remove the leg from the fridge at least an hour before cooking so it can come up to room temperature.
Make slashes 1-2cm deep all over the lamb leg with a sharp-pointed knife. If possible, loosen the meat away from the bone at the thickest part of the leg. 
2:
 In a bowl, mix the crushed garlic with the rosemary, a good grind of black pepper, the olive oil and lemon juice to make a paste.
3:
Push the paste into the slashes in the lamb leg. Make sure you use all the paste.
4:
Peel and thinly slice the potatoes and onions. Toss in a bowl with salt and pepper and a little olive oil. Place in the base of a roasting tray in which the lamb can fit so you have a thin layer. Pour the chicken stock on top. 
5:
Place the lamb on the potatoes and pop into the hot oven for 30 minutes. Turn the oven down to 190C/375F/gas mark 5 for a further 30 minutes. Remove the lamb from the oven and wrap in foil. Allow it to rest for at least 30 minutes.

These timings result in pink meat; add another 20 minutes per kg if your leg is larger than the one used here.