Ingredients

1 4lb leg of lamb with bone removed
5 cloves of garlic
1/4 cup of chopped rosemary plus 4 twigs of rosemary
5 tbsp olive oil
2/3 cup chicken broth
salt and pepper
4 potatoes sliced

Instructions:

Remove meat from refrigerator and let sit at room temperature for 1 hour
Slice potatoes and place in a large roasting pan. Add 3 tbsp of olive oil and some salt and pepper
Tie meat three times with cooking twine and place in roasting pan with potatoes, fat side up
Chop 1/4 cup of rosemary and garlic and rub onto the top of the meat
Top with 2 tbsp of olive oil, salt and pepper and chicken broth
Bake for 20 minutes at 425 degrees, then reduce heat to 400 and bake an additional 45 minutes
Remove from oven, cover with foil and let sit for 10 minutes before carving