Roasted Lamb With Potatoes
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
18 cloves
Garlic3 tbsps
Dried RosemaryDirections:
1
Finely chop 8 cloves garlic
2
In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper
3
Add lamb, turning to coat
4
Cover, and marinate in refrigerator overnight
5
Preheat oven to 350 degrees F
6
In a mortar and pestle, crush 6 cloves garlic and the remaining oregano and rosemary
7
Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places
8
Rub garlic mixture over lamb, pushing the mixture into the incisions
9
Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat
10
Place potatoes around lamb in roasting pan
11
Crush remaining 4 cloves garlic, and toss with potatoes
12
Drizzle remaining 1/4 cup olive oil and remaining 1 cup lemon juice over potatoes
13
Season with salt and pepper
14
Transfer to oven, and roast for 1 hour
15
Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice
16
Remove from oven, and let rest for 10 minutes before carving