Try this Rosemary, Lemon, and Garlic Leg of Lamb with Roasted Potatoe recipe, or contribute your own.Suggest a better description
Preheat oven to 350F. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes. Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter. Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges. Serves 6. Gourmet April 1996 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (4378g)|
|Recipe Makes: 1|
|Calories from Fat: 4898 (60%)|
|Amt Per Serving||% DV|
|Total Fat 544.3g||726 %|
|Saturated Fat 234.6g||1173 %|
|Monounsaturated Fat 224.6g|
|Polyunsanturated Fat 43.8g|
|Cholesterol 2163.8mg||666 %|
|Sodium 1829.3mg||63 %|
|Potassium 13088.7mg||344 %|
|Total Carbohydrate 188g||55 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 165.5g|
|Protein 584.5g||835 %|
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Calories per serving: 8099
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