Roasted Leg Of Lamb With Oven-Browned Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (7- to 9-pound) leg of lamb |
4 cloves garlic, sliced |
3/4 teaspoon pepper, divided |
8 medium potatoes, peeled and halved |
1/4 teaspoon dried whole rosemary |
1/4 cup chopped fresh parsley |
1/2 cup thinly sliced celery |
2 tablespoons butter or margarine |
2 tablespoons lemon juice |
1/2 teaspoon salt |
Directions:
1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with 1/2 teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan.
2. Bake at 325° for 2 1/2 hours. Add potatoes, remaining pepper, and rosemary; bake 1 1/2 hours or until meat thermometer registers 175°. Remove lamb and potatoes to a warm platter; reserve pan drippings.
3. Sauté parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes. Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.
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