How to make
Wash and dry the lamb leg and you can make transverse slits on its surface on both sides.
Rub it nicely with mint, black pepper, salt and chopped fresh mint. Pour it with a mixture of wine, olive oil, lemon juice, some salt and water.
Cover the baking pan with aluminum foil and place it in an oven at 430°F (220°C) for about 25-30 minutes, then reduce the degrees to 360°F (180°C), turn the leg and roast for 2 hours.
Prepare the potatoes before this time, by cutting them into chunks and peeling the garlic and slicing it.
Remove the baking pan from the oven and distribute the potatoes mixed with olives and some of the garlic and butter around the leg. Place the remaining garlic and oil on or in the slits of the lamb.
Sprinkle with more salt and paprika, if the liquid has evaporated pour some water and wrap it again and put it in the oven heated to 390°F (200°C). Roast for 15 minutes, remove the foil and cook, until it aquires a golden (for about 15 minutes).
Cover the finished roasted lamb for 10 minutes before serving it at your table.
The lamb leg with potatoes and olives is very tasty!
