Easter Leg of Lamb With Roast Potatoes

Method

1. Remove the lamb from the fridge at least 2 hours before cooking to bring it to room temperature.
2. Using a sharp knife, make deep incisions all over the lamb. Push a clove of garlic and a small sprig of rosemary into each slit.
3. Rub the lamb generously with olive oil, then season all over with salt and pepper.
4. Light the Charlie Oven by creating a generous pyramid of lumpwood charcoal on the fire grate. Light one natural firelighter and open all vents fully. Leave for 30 minutes until the oven reaches 200°C, then close the bottom vent.
5. Place the lamb on the cooking rack at the third level down from the top. Place a roasting tray with potatoes on the rack directly below to catch the lamb drippings.
6. Close the door and cook for approximately 45 minutes for pink lamb (adjust to preference).
7. Remove the lamb from the oven, cover loosely with foil and rest for at least 30 minutes before carving.
8. While the lamb rests, move the potatoes to a higher rack to crisp up if needed.