Drill the lamp legs with a pointed knife at various points. Fill each cut with rosemary and ½ garlic clove.
Season the lamp legs with salt, pepper and rosemary.
Line a large baking pan with abundant baking paper and place the legs upon it.
Season the potatoes with salt, pepper and rosemary. Anoint them with olive oil.
Place the potatoes and the gruyere cheese cubes around the lamp legs.
Close the baking paper and bake at 180 °C for about 2 hours. Leave the baking paper open for the last 20 cooking times.
Serve the meat cut into slices and garnish with the potatoes.
2 legs of lamb, around 1kg each, filleted
1 kg of potatoes, cut for baking
5-6 garlic cloves, in slices
150g gruyere cheese salty, in cubes
Rosemary, fresh or dry
Salt and pepper to taste
½ cup of extra virgin olive oil