Rosemary, Lemon, And Garlic Leg Of Lamb With Roasted Potatoes
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Rosemary Leaves (fresh)3 large
Garlic Cloves2 tbsps
Olive Oil2 tsps
Lemon Juice (fresh)1 tsp
Salt1130 g
Red Potatoes (small)3 tbsps
Chives (minced fresh)Directions:
1
Preheat oven to 350°F
2
Preheat oven to 350°F
3
Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon
4
In a saucepan of boiling water blanch zest 1 minute and drain in a colander
5
Cut each lemon crosswise into 6 slices
6
In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine
7
With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits
8
Arrange lemon slices in middle of a large roasting pan and arrange lamb on them
9
Roast lamb in middle of oven 45 minutes
10
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch
11
Bring water to a boil and cook potatoes, covered, 5 minutes
12
Drain potatoes in colander and in a bowl toss with remaining tablespoon oil
13
Arrange potatoes around lamb and sprinkle with salt and pepper to taste
14
Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F
15
For medium-rare
16
Transfer lamb to a cutting board and let stand 15 minutes
17
Increase temperature to 500°F
18
And roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden
19
Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives
20
Transfer potato mixture to a platter
21
Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges
22
Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon
23
In a saucepan of boiling water blanch zest 1 minute and drain in a colander
24
Cut each lemon crosswise into 6 slices
25
In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine
26
With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits
27
Arrange lemon slices in middle of a large roasting pan and arrange lamb on them
28
Roast lamb in middle of oven 45 minutes
29
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch
30
Bring water to a boil and cook potatoes, covered, 5 minutes
31
Drain potatoes in colander and in a bowl toss with remaining tablespoon oil
32
Arrange potatoes around lamb and sprinkle with salt and pepper to taste
33
Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F
34
For medium-rare
35
Transfer lamb to a cutting board and let stand 15 minutes
36
Increase temperature to 500°F
37
And roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden
38
Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives
39
Transfer potato mixture to a platter
40
Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges