Preheat the oven to 190 degrees in the air. Place the leg of lamb on a cutting surface with the skin facing up. With a knife we ​​start and cut the meat around the bone until it is boned. Once we feel that the bone has started to loosen, we break it into the joint leaving the back of the bone to make our dish look nicer afterwards. Place a greased pan under the lamb and start cutting the thickest pieces of lamb to help it spread. We try to spread it as much as possible so that we can roll it more easily. With a knife, we start making small superficial cuts in the meat so that it can suck its marinade.

For the marinade

In a mixer, beat 50 ml of olive oil, the rosemary, the peel of a lemon, the garlic, salt and pepper. Beat until all ingredients are melted. Pour the marinade over the meat and spread it. Grab the oil paste and start rolling our meat. Tie it with a string in 5 points. We wrap it like a candy. We wrap it with foil to keep our meat juicy while it is cooked. Bake for 2 hours.

For the icing

In a pan, over high heat, add honey, sugar and the peel of 1 lemon. Stir until the sugar is completely melted. Once the meat is cooked, take it out of the oven, open it and pour our icing on top. Put it back in the oven leaving the greaseproof paper and foil open and bake for another 30 minutes until caramelized.

For the potatoes

We take 1 kg of boiled baby potatoes and place them in a pan. With a knife, cut the potatoes crosswise and press them a little with our hands to open them. Top with 1 cube of butter, 1 sprig of rosemary, salt and pepper. Bake for 30 minutes.

For serving

Serve our lamb on a plate, with the potatoes, tahini sauce and grilled broccoli!

Recipe from: akispetretzikis.com