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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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this is a new recipe i tried for dinner tonite- it was a hit with my picky family. served it with sauted spinach w/feta cheese , not a drop left for shepherds pie:) Ingredients:
3 lbs butterlied leg of lamb, excess fat sliced off |
2 lemons, zested and juiced |
2 teaspoons rosemary |
2 teaspoons thyme |
3 cloves garlic, chopped |
2 tablespoons olive oil |
2 tablespoons olive oil |
2 -3 baking potatoes, sliced 1/16 inch thin on a mandoline |
salt and pepper |
Directions:
1. preheat oven to 350 degrees at roast.
2. slice potatoes thinly, and mix with 2 tbsp oil, salt and pepper.
3. mix lemon zest and juice, spices and oil, pour over lamb (may be marinated up to 24 hrs if desired).
4. layer potatoes on bottom of roasting pan, add lamb to center.
5. roast about 1 hr, or until a thermometer reads 130 degrees for rare, 140 for med- i cook some longer for those who like it well.
6. let lamb rest for 10 mins, slice and seve, enjoy.
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