Roasted Leg of Lamb with Potatoes
Roasted Leg of Lamb with Potatoes
Herb infused and oh so delicious
Ingredients
- 1 unit leg of lamb, bone in, about 6-7.5 pounds
- 8 cloves garlic, 4 chopped and 4 sliced into slivers
- 3 tablespoons fresh rosemary leaves, chopped
- 12 rosemary stems (saved after leaves have been stripped), 1-1.5 inches long
- 0.25 cup fresh lemon juice
- 1 tablespoon Salt
- 2 tablespoons black pepper, coarsely ground
- 3 tablespoons olive oil
- For Potatoes:
- 2 pounds red or white potatoes (the size of a lime), washed
- 1 tablespoon olive oil
- 1 tablespoon Salt
- 1 tablespoon black pepper, coarsely ground
- 1 unit chopped parsley for garnish
Instructions
- Preheat the oven to 400˚.
- With a paring knife, make thin incisions into the flesh of the lamb.
- Insert garlic slivers and rosemary stems into incisions, leaving a ½ inch of exposed stems.
- Using your hands, rub the lamb all over the lemon juice and olive oil.
- Pat the chopped garlic and rosemary leave evenly over the surface of the meat.
- Season the meat with salt and pepper and place on a wire rack.
- Toss potatoes with olive oil, salt, and pepper.
- Lay them in a roasting pan.
- Arrange the racked lamb at an angle over the roasting pan, so the juices will baste the potatoes and the pan will catch the juice.
- Roast for 30 minutes.
- Reduce oven temperature to 350˚ and continue to cook for about 1 hour longer (for medium-rare), or until a meat thermometer inserted into the center of the roast reads about 120˚-130˚ (make sure that the thermometer does not touch the bone).
- Remove lamb from pan and let it rest for 10-15 minutes before carving.
- Place potatoes in a serving dish and sprinkle with chopped parsley.
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