• lamb into serving pieces and place in a mixing bowl.

Marinate the lamb

• Add the garlic, rosemary, salt, pepper and a small drizzle of olive oil. Mix everything together so the lamb pieces are well coated with the marinade.
• Cover the foil with plastic wrap (cling film) or transfer the lamb and its marinade to a well sealed plastic bag. Leave to marinate at least an hour or, even better, overnight. Refrigerate if marinating for more than an hour or two.

Roast

• In a large mixing bowl, mix the potato wedges with the garlic, salt, pepper and a good glug of olive oil. Do be generous with the seasonings.
• Now lay on the seasoned potato wedges on a baking pan or sheet, then nestle the lamb pieces among the wedges. Place the rosemary springs on top.
• Drizzle a bit of white wine over everything.
• Place the baking dish in a pre-heated moderate (180C/350F) oven for 45 minutes to an hour, or until the lamb is cooked through and the potatoes are perfectly tender. Both should be lightly brown, as pictured, and most but not quite all of the cooking juices should have evaporated.
• Turn the lamb and potatoes once or twice during the roasting so they brown evenly.

Rest and serve

• Remove the baking dish from the oven and let it rest for about 10-15 minutes before serving.