Roasted Leg of Lamb With Potatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Another fabulous Epicurious recipe. By Bruce Aidells. Time doesnot include overnight marinating time. Ingredients:
4 large garlic cloves, coarsely chopped |
4 teaspoons coarse kosher salt |
1/4 cup fresh rosemary, plus 2 tablespoons finely chopped |
2 tablespoons finely grated lemon peel |
1/2 cup olive oil, divided, plus additional for brushing |
2 tablespoons fresh lemon juice |
2 teaspoons fresh ground black pepper |
bone-in whole leg of lamb, large pockets of fat trimmed |
yukon gold potato, peeled, halved lengthwise |
Directions:
1. Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
2. Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
3. Preheat oven to 425°F Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
4. Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
5. Reduce oven temperature to 350°F Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
6. Arrange potatoes and lamb on platter.
|
|