Italian Lamb Roast

1 (6 to 8 pound) half baby lamb
1/2 cup olive oil
1 teaspoon rosemary
2 teaspoons salt
Pepper to taste
6 to 8 potatoes

Battuto
1/2 garlic clove
3 teaspoons dried rosemary
2 teaspoons chopped parsley
1 teaspoon salt pepper to taste
1 teaspoon olive oil

Preheat oven to 400 degrees F.

Mince Battuto ingredients. Add 1 teaspoon olive oil to make a paste.

With sharp knife, make 6 to 8 slits in lamb and fill with Battuto.

In open roasting pan, place 1/2 cup olive oil. Add lamb, turning over repeatedly to coat. Sprinkle with 1 teaspoon rosemary and remaining salt and pepper.

Surround lamb with quartered potatoes, giving a turn to coat with oil.

Bake for 10 minutes, then reduce heat to 375 degrees F, and roast 45 minutes or until lamb is 160 degrees F.

Baste lamb and turn potatoes with spatula several times.

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