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1
Preheat oven to 350F.
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2
Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon.
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3
In a saucepan of boiling water blanch zest 1 minute and drain in a colander.
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4
Cut each lemon crosswise into 6 slices.
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5
In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
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6
With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
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7
Arrange lemon slices in middle of a large roasting pan and arrange lamb on them.
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8
Roast lamb in middle of oven 45 minutes.
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9
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch.
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10
Bring water to a boil and cook potatoes, covered, 5 minutes.
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11
Drain potatoes in colander and in a bowl toss with remaining tablespoon oil.
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12
Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
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13
Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140F.
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14
for medium-rare.
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15
Transfer lamb to a cutting board and let stand 15 minutes.
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16
Increase temperature to 500F.
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17
and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden.
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18
Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives.
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19
Transfer potato mixture to a platter.
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20
Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
