Leg of Lamb with Rosemary Potatoes and Pan Drippings

Leg of lamb deserves a little ceremony. The roast stays simple, the potatoes take on the drippings, and the finished platter feels like something passed down rather than improvised at the last second.

1 leg of lamb
2 pounds potatoes
2 rosemary sprigs
4 garlic cloves
Olive oil
Kosher salt
Black pepper

Heat the oven to 425 degrees Fahrenheit.
Score the fat lightly, season the lamb all over, and rub it with chopped rosemary, garlic, oil, salt, and pepper.
Toss the potatoes with oil, salt, and pepper and spread them in a roasting pan.
Set the lamb over or beside the potatoes and roast until it reaches your preferred doneness, usually 75 to 95 minutes depending on size.
Rest the roast 20 minutes before carving and turn the potatoes once in the drippings while the meat rests.

Slice only what you need and keep the rest whole for better leftovers the next day.