Step 1

Remove lamb from fridge 30 min to 1 hour before roasting. It needs to come up to room temperature for more even cookingPrepare the lemony herb rub and spread it all over the lamb, making sure to evenly coat the whole surfacePrepare the potatoes and place in roasting pan with the lamb leg over them. No need to place over a rackNow you’ll want to roast the lamb at 450°F for 10-15 minutes, then reduce the temperature to 360°F and roast for 60-90 minutes, until your preferred internal temperature is reached. The exact time will depend on your exact size and shape of lamb, and what internal temperature you prefer.Test the doneness of the meat by using a meat thermometer. The internal temperature of medium rare lamb is 55-59°C/ 130-138°F and 67-74°C/153-165°F for well done.Once your meat reaches the right temperature, do NOT be tempted to cook it longer! Trust your thermometer for juicy, succulent roast lamb.Take the meat out of the oven and loosely cover it with aluminium foilRest your cooked leg of lamb for 20 minutes before serving

Step 2

Prepare rub: In a small bowl combine all the rub ingredientsRemove the lamb from the refrigerator. Pat dry and make shallow slits but not quite deep incisions, into the leg of lamb using a sharp knife (optional).Spoon the rub over the lamb and rub it all over leg - let sit at room temperature for 30-60 minutes to room temperaturePreheat oven to 450°FToss potatoes in large roasting pan with the olive oil, lemon juice, oregano, salt and whole garlicPlace lamb on top of the potatoes. Pour broth into pan over potatoesRoast for 10-15 min until lamb starts to get some colour then REDUCE heat to 350°F and roast for another 1 to 1¼ hours, or until a meat thermometer registers 130 to 135°F for medium-rare. (I like to baste it a few times with the pan juices while it roasts but that is optional.)Place the lamb on a cutting board, cover or tent with aluminum foil, and allow to rest for 10-20 minutes. Slice and serve or serve whole on a platter with the potatoes and with the garlic squeezed out the skin and the pan juices. Sprinkle with fresh chopped parsley or rosemary or thyme and a squeeze of lemon juice before serving