Aromatic Leg of Lamb with Crispy Potatoes

For the Lamb

• • 1 ½ kg bone-in leg of lamb
• • 3 cloves garlic, crushed
• • Zest of 1 lemon
• • 2 tablespoons fresh rosemary, finely chopped
• • 2 tablespoons fresh thyme, finely chopped
• • 1 teaspoon curry powder
• • ½ teaspoon turmeric
• • ½ teaspoon cumin (spice)
• • 2 tablespoons Dijon mustard
• • 1 tablespoon thyme honey
• • ⅓ cup olive oil
• • 1 teaspoon salt
• • ½ teaspoon freshly ground pepper

For Roasting

• • ⅔ cup dry white wine
• • 1 vegetable or chicken stock cube dissolved in 1 cup hot water

For the Crispy Potatoes

• • 1 kg potatoes
• • ¼ cup olive oil
• • 2 tablespoons fine semolina
• • 1 teaspoon salt
• • ½ teaspoon pepper

1. 1. Take the leg of lamb out of the fridge 1 hour before cooking. Pat it dry thoroughly and lightly score the surface. Mix all the ingredients for the lamb. Rub the marinade all over the lamb, massaging it in so it gets into the scores you made.
2. 2. If you like, cover the meat and place it in the fridge for 12-24 hours to marinate. When you are ready to cook, take it out to let it come to room temperature.
3. 3. Preheat the oven to 200°C (392°F). Place the lamb in a large roasting pan. Pour the wine and the stock mixture into one corner of the pan. Cover well and roast for 1 hour.
4. 4. Peel the potatoes and cut them into wedges (that is, into 4 or 6 pieces). Put them in a bowl and mix them with all the ingredients for the crispy potatoes. Mix well. Place the potatoes in the roasting pan alongside the meat and cover well. Continue roasting for another hour.
5. 5. Taste and if the meat is cooked, uncover and continue roasting for a little longer until the meat and potatoes are nicely browned. Let the meat rest for 20 minutes. Serve the dish, drizzling some of the pan juices over it.