Oven-Roasted Leg of Lamb with Potatoes

• • 1 ½ kg leg of lamb with the bone
• • 3 tablespoons unsalted butter, at room temperature
• • 2 tablespoons Mild mustard
• • ¼ cup olive oil
• • 3 tablespoons fresh thyme leaves
• • 1 teaspoon onion powder
• • 1 teaspoon garlic powder
• • 1 teaspoon salt
• • ½ teaspoon black pepper
• • 1 whole head of garlic
• • 1 whole head of garlic

For the Potatoes

• • 1 kg small potatoes, peeled
• • 3 tablespoons olive oil
• • 1 teaspoon salt
• • ½ teaspoon black pepper
• • 3 sprigs of thyme
• • 3 sprigs of oregano

1. 1. Preheat the oven to 180°C (350°F) on fan setting. Put the peeled potatoes in a small saucepan and cover them with plenty of cold water. Add the salt and boil for about 10 minutes. Drain and set aside.
2. 2. In a small bowl, combine the butter, mustard, olive oil, thyme, onion powder, garlic powder, salt, and pepper. Mix well. Place the lamb leg in a roasting pan and pat it dry with kitchen paper. Brush the lamb all over with the butter mixture.
3. 3. Add the potatoes and the whole head of garlic to the roasting pan. Drizzle with olive oil and season with salt and pepper. Add the thyme and oregano. Cover the roasting pan with parchment paper and seal tightly with aluminum foil. Place the pan in the oven and bake for 2 hours. Uncover, turn the potatoes, and bake for another half hour or until the meat is nicely browned.