Rosemary, Lemon, And Garlic Leg Of Lamb With Roasted Potatoe Recipe
Servings: 1
Ingredients
- 2 lrg Lemons, zest of 1 removed in strips with a vegetable peeler
- 1/4 c. Fresh rosemary leaves
- 3 lrg Garlic cloves
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Fresh lemon juice
- 1/2 tsp Salt
- 1 x 7-lb. leg of lamb, (ask butcher to remove pelvic bone and tie lamb for easier carving)
- 2Â 1/2 lb Small red potatoes
- 3 Tbsp. Chopped fresh chives
- Â Â Fresh rosemary sprigs and lemon wedges
Directions
- Preheat oven to 350 F.
- Cut off and throw away pith from zested lemon and cut off and throw away 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.
- In a small food processor blend rosemary, garlic, zest, 1 Tbsp. oil, lemon juice, and salt till mix is minced fine.
- With tip of a small sharp knife cut small slits all over lamb and rub rosemary mix 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 min.
- Quarter potatoes and in a saucepan cover with salted cool water by 1 inch.
- Bring water to a boil and cook potatoes, covered, 5 min. Drain potatoes in colander and in a bowl toss with remaining Tbsp. oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
- Roast lamb and potatoes, stirring potatoes occasionally, 55 min, or possibly till a meat thermometer registers 140 F. for medium-rare. Transfer lamb to a cutting board and let stand 15 min. Increase temperature to 500 F. and roast potatoes and lemons in one layer 5 - 10 min more, or possibly till golden brown. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mix to a platter.
- Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
- Serves 6.
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