Roasted Leg of Lamb with Yukon Gold Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The lamb needs to marinate overnight, so be sure to begin one day ahead. Ingredients:
4 large garlic cloves, coarsely chopped |
4 teaspoons coarse kosher salt plus additional for sprinkling |
1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped |
2 tablespoons finely grated lemon peel |
1/2 cup olive oil, divided, plus additional for brushing |
2 tablespoons fresh lemon juice |
2 teaspoons freshly ground black pepper |
1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed |
8 6- to 7-ounce yukon gold potatoes, peeled, halved lengthwise |
Directions:
1. Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
2. Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
3. Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
4. Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
5. Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
6. Arrange potatoes and lamb on platter.
7. What to drink: The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
8. Per serving: 818.5 kcal calories, 58.8 % calories from fat, 53.5 g fat, 18.8 g saturated fat, 170.1 mg cholesterol, 35.9 g carbohydrates, 3.5 g dietary fiber, 1.6 g total sugars, 32.3 g net carbohydrates, 46.2 g protein Nutritional analysis provided by Bon Appétit
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