Roasted Leg Of Lamb With Yukon Gold Potatoes

Name: Roasted Leg Of Lamb With Yukon Gold Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, coarsely chopped; 4 teaspoons coarse kosher salt plus additional for sprinkling; 1/4 cup fresh rosemary leaves 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 freshly ground black pepper; 1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed; 8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise; Large roasting pan (preferably nonstick)

Servings: persons

4 large garlic cloves, coarsely chopped
4 teaspoons coarse kosher salt plus additional for sprinkling
1/4 cup fresh rosemary leaves 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 freshly ground black pepper
1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
Large roasting pan (preferably nonstick)

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 425u00b0F. 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 350u00b0F. 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 130u00b0F to 135u00b0F 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.
7
The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large garlic cloves, coarsely chopped, 4 teaspoons coarse kosher salt plus additional for sprinkling, 1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped, 2 tablespoons finely grated lemon peel, and more.

Yes, Roasted Leg Of Lamb With Yukon Gold Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!