- One 3- to 4-pound leg of spring (baby) lamb,bone in, trimmed of fat
- 3 to 4 garlic cloves, to taste, peeled and minced
- 1 teaspoon ground allspice
- 1⁄4 pound kefalotyri or any hard yellow cheese, coarsely grated
- Salt and freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
- 1 cup dry white wine, or more as needed
- 2 to 3 pounds small all-purpose potatoes, such as Yukon Gold, peeled and halved
1. Preheat the oven to 375°F. With a sharp paring knife, make small incisions all over the surface of the lamb.
2. Grind the garlic and allspice together in a mortar or an electric spice mill, then combine in a bowl with the cheese. Press a pinchful of the mixture deep into each of the incisions until the spice-and-cheese mixture is used up and all the incisions are stuffed. Season generously with salt and pepper.
3. Heat 1/2 cup of the olive oil in a large, wide roasting pan (something big enough to fit the leg) over medium-high heat and sear the lamb until golden, turning frequently to brown on all sides. Pour in the wine. As soon as it steams, remove the pan from the heat.
4. Place the potatoes around the lamb and season generously with salt and pepper. Drizzle the remaining 1/2 cup olive oil over the potatoes. Roast until the lamb is cooked to the desired doneness, 45 minutes to 1 hour. Remove from the oven and cover with aluminum foil to keep warm. If necessary, continue roasting the potatoes, adding water or wine to the pan to keep them from burning. Carve the lamb and serve.