ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES

For cooking convenience, purchase a leg of lamb equipped with Volk's Pop-Up^® Timer.
Servings: 6

Ingredients

2	large	lemons, zest of 1 removed in strips with a vegetable peeler
1/4	cup	fresh rosemary leaves
3	large clove	garlic
2	tablespoons	olive oil
2	teaspoons	fresh lemon juice
1/2	teaspoon	salt
1	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

Preparation

1. 1. Preheat oven to 350F.
2. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon.
3. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
4. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
5. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
6. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
7. 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.
8. 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.
9. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until the buttonhead of the Timer pops up.
10. Transfer lamb to a cutting board and let stand 15 minutes.
11. Increase temperature to 500 degrees F and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden.
12. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives.
13. Transfer potato mixture to a platter.
14. Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.