Spring Lamb Roast with Rosemary Potatoes

Ingredients:

• 1 leg of lamb, bone-in (about 5 lbs)
• 4 cloves of garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 lbs potatoes, peeled and quartered
• 1/2 cup chicken broth
• 1 lemon, sliced

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix minced garlic, rosemary, olive oil, salt, and pepper to create a paste.
3. Rub the garlic-rosemary paste all over the lamb.
4. Place the lamb in a roasting pan and surround it with quartered potatoes.
5. Pour chicken broth into the pan and add lemon slices.
6. Roast in the oven for about 1.5 to 2 hours or until the lamb reaches desired doneness.
7. Remove from the oven and let it rest for 15 minutes before slicing.
8. Serve the lamb with roasted potatoes and pan juices.