Roast lamb with rosemary potatoes

Ingredients for 6 servings:

• 1.2 kg leg of lamb(s), boned
• 3 garlic cloves
• ½ bunch thyme
• ½ bunch marjoram
• ½ bunch tarragon
• Salt
• pepper
• 100 ml olive oil
• 1.2 kg potato(s), waxy
• 3 sprigs rosemary
• 150 ml pastis (anise schnapps, e.g. Pernod)
• 600 g cherry tomatoes
• Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

for special occasions

Wash the lamb and pat dry. Tie it together with kitchen string. Peel and finely chop the garlic. Rinse the thyme, marjoram, and tarragon, shake dry, strip the leaves, and finely chop. Mix the garlic, herbs, a little salt, and pepper with oil, brush the meat with it, and cover and marinate overnight. Wash and peel the potatoes and cut them into eighths lengthwise. Preheat the oven to 180 degrees Celsius. Drain the meat, reserving the marinade. Season the meat with salt and pepper and sear it all over in a pan on the stovetop. Place the roast on the oven’s dripping tray. Season the potatoes with salt and pepper, drizzle with the marinade, and place them around the roast. Finely chop the rosemary and sprinkle it over the potatoes. Roast in the oven at 180 degrees Celsius on the middle rack for about 60 minutes, turning the potatoes occasionally. Boil the pastis in a saucepan until it has reduced by one-third. Wash the tomatoes, halve them, and set both aside. 15 minutes before the end of the cooking time, stir the tomatoes into the potatoes and brush the roast with pastis. Remove the roast, wrap it in aluminum foil, and let it rest for about 10 minutes. Then slice it and serve with the potatoes.