Roasted Leg Of Lamb With Potatoes

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.