Rosemary, Lemon, and Garlic Leg of Lamb with Roasted Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 large lemons, zest of 1 removed in strips with a vegetable peeler |
1/4 cup fresh rosemary leaves |
3 large garlic cloves |
2 tablespoons olive oil |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving) |
2 1/2 pounds small red potatoes |
3 tablespoons minced fresh chives |
garnish: fresh rosemary sprigs and lemon wedges |
Directions:
1. Preheat oven to 350°F.
2. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
3. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
4. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
5. Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
6. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
7. Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
|
|