Roasted Leg Of Lamb with Yukon Gold Potatoes

Ready in 45 minutes

The lamb needs to marinate overnight, so be sure to begin one day ahead.

Top-ranked recipe named "Roasted Leg Of Lamb with Yukon Gold Potatoes"

5 avg, 1 review(s) 100% would make again

Ingredients

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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 c
2 tablespoons finely grated lemon peel
1/2 cup olive oil; divided, plus additional for brushing
2 tablespoons Fresh Lemon Juice
2 teaspoons Black Pepper; freshly ground
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

Original recipe makes 8 Servings

Servings  

Preparation

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.

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.

Preheat oven to 425F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.

Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.

Reduce oven temperature to 350F. 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 130F to 135F 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.

Arrange potatoes and lamb on platter.

Credits

Added on Award Medal
Calories Per Serving: 35 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
mraguirre22 3 years ago
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