A feast FOR NEW YEAR
LAMB A LA FICELLE WITH POTATOES AND ROSEMARY
SERVES 6
24 medium floury potatoes
4 cloves of garlic, crushed
Olive oil
1 bunch of rosemary, chopped
1 leg of lamb on the bone
Salt and black pepper
1 Start by washing the potatoes and leave the skin on. Place in a pan and cover with cold water; salt well. Bring to the boil then turn off the heat immediately and drain. While the potatoes are cooking, place the crushed garlic in a bowl, pour in enough olive oil to moisten and add half the rosemary – stir well to combine.
2 Toss the potatoes in half of the seasoned olive oil then place in a heavy-based baking tray (preferably ceramic). Set aside while you prepare the lamb.
Season the lamb generously with
