- 1 leg of lamb, bone in, approximately 2kg/4½lb
- 4-5 garlic cloves, peeled
- rosemary, freshly picked
- salt and freshly ground black pepper
- olive oil
- 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks
- large bunch of fresh coriander
- 1-2 cloves garlic, peeled and chopped
- 1-2 anchovies, in oil
- ½oz pine nuts, toasted
- ½oz parmesan cheese, grated
- olive oil
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep.
- Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.
- Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.
- Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges.
- After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above.
- Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.
- To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.