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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 | cloves | Garlic, large |
| 2 | Tbsp. | olive oil |
| 2 | tsp. | fresh lemon juice |
| 1/2 | tsp. | salt |
| 1 | 7-pound | leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving) |
| 21/2 | lbs. | small red potatoes |
| 3 | Tbsp. | minced fresh chives |
| Garnish: fresh rosemary sprigs and lemon wedges |
Steps for Preparation
- Preheat oven to 350deg.F. 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.
- In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil,
lemon juice, and salt until mixture is chopped fine.
- 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.
- 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.
- Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or
until the button-head of the Pop-Up® Timer pops up.
- Transfer lamb to a cutting board and let stand 15 minutes.
- Increase oven temperature to 500deg.F. and roast potatoes and lemons in one
layer 5-10 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.
- Serve lamb, sliced thin across grain, with potatoes, garnished with
rosemary and lemon wedges.
- Place lamb on rack in roasting pan. Brush generously with oil. Sprinkle with salt and generous amount of pepper.