Lamb leg from the oven with Herbes de Provence

Ingredients

• 1,5 kg lamsbout
• 3 el Herbes de Provence bio
• 4 el olijfolie
• 4 teentjes knoflook, fijngesneden
• 1 Sap van 1 citroen
• 500 g kleine aardappelen
• 2 takjes verse rozemarijn
• Zeezout
• Peper zwart Bio

Cook Time

1. 1
   Mix the Herbes de Provence with olive oil, garlic, lemon juice, salt and pepper to make a marinade.
2. 2
   Rub the lamb leg all over with the marinade. Cover and let rest in the refrigerator for at least 2 hours, preferably overnight.
3. 3
   Remove the lamb leg from the refrigerator 30 minutes before baking so the meat comes to room temperature.
4. 4
   Preheat the oven to 200 °C.
5. 5
   Place the lamb leg in a baking dish. Arrange the potatoes around it and drizzle with a splash of olive oil.
6. 6
   Bake for 20 minutes at 200 °C, then reduce to 170 °C and bake for another approximately 1 hour 10 minutes, depending on weight and desired doneness.
7. 7
   Let the lamb leg rest for 15 minutes under aluminum foil before carving, so the juices redistribute.