Roast Lamb Leg with Potatoes

• • --- 1 ½ kg bone-in lamb leg
• • --- 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

For the potatoes

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

1. 1. Preheat the oven to 180°C (fan-assisted). Place the peeled potatoes in a small pot and add 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.
3. 3. Place the lamb leg in a baking dish and pat it dry with kitchen paper. Using a brush, spread the butter mixture all over the lamb leg.
4. 4. Add the potatoes and the whole head of garlic to the baking dish. Drizzle with olive oil and season with salt and pepper. Add the thyme and oregano. Cover the baking dish with non-stick parchment paper and seal tightly with aluminum foil.
5. 5. Place the baking dish in the oven and bake for 2 hours. Uncover, turn the potatoes, and bake for another half hour or until the meat is golden brown.