Rolled Lamb Gigot Roast

Rub the roast lamb gigot with salt and pepper and fry in hot oil all around for about five minutes.

In the meantime, remove the skin from the onions and cut them into rings. Remove the peel from the potatoes and cut them into slices.

Pour a small amount of olive oil into a large roasting pan or casserole dish. Cover the bottom with onion rings. Then alternate layers of potatoes and onions. Season each layer with salt, pepper and a few rosemary needles.

Place the roast on top of the vegetables and also top with a little bit of rosemary.

Meanwhile, roast the lamb roll in the oven heated to 220 °C on the lowest rack for about forty minutes. Add the potatoes and drizzle again with a little bit of gravy, which can be taken out by slightly tilting the roaster.

To serve, cut the roast and place it on the potatoes.

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