Roast leg of lamb and baby potatoes

Preheat the oven to Th 6/7 or 200°C (about 400°F).

Season the leg of lamb with salt and pepper.

Heat 1 tablespoon of olive oil in the Tupperware cast iron casserole over medium heat. When it’s hot and not smoking, brown the leg of lamb on all sides. Once well browned, set it aside on a plate.

Add the remaining olive oil to the casserole, the washed and dried potatoes, thyme, and unpeeled garlic cloves. Stir to coat the potatoes well with oil.

Add the reserved leg of lamb, cover, and cook in the preheated oven for about 50 minutes.

Remove the casserole from the oven and let it rest covered for about 30 minutes so the cooking finishes and the meat relaxes.

Serve the leg of lamb with the potatoes and deglaze the casserole with a little hot water to collect the cooking juices. Serve the sauce separately.

Tip: ask your butcher to shorten the leg of lamb so the bone doesn’t touch the sides of the casserole.

Allow about 20 minutes of cooking per kg of leg of lamb (cooking time may vary depending on the shape of the leg and your preferences).