Preheat oven to 240°C.
Boil potatoes until just tender, drain.
Place garlic, rosemary, salt, pepper and a generous glug of olive oil in a pestle and mortar and crush to form a paste.
Rub lamb all over with paste and place on a roasting tray. Place potatoes around lamb. Drizzle with olive oil.
Roast lamb for 20 minutes, reduce heat to 200°C and roast for 20-25 minutes more.
Remove lamb, cover with foil and rest for 15 minutes.
Serve thickly sliced lamb with potatoes and pan juices.
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.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.