Herb infused and oh so delicious
|Recipe Categories||Lamb |
|1||Each||leg of lamb, bone in, about 6-7.5 pounds|
|8||Clove||garlic, 4 chopped and 4 sliced into slivers|
|3||Tablespoon||fresh rosemary leaves, chopped|
|12||each||rosemary stems (saved after leaves have been stripped), 1-1.5 inches long|
|1⁄4||Cup||fresh lemon juice|
|2||Tablespoon||black pepper, coarsely ground|
|2||Pound||red or white potatoes (the size of a lime), washed|
|1||Tablespoon||black pepper, coarsely ground|
|1||Each||chopped parsley for garnish|
- Preheat the oven to 400˚.
- With a paring knife, make thin incisions into the flesh of the lamb.
- Insert garlic slivers and rosemary stems into incisions, leaving a ½ inch of exposed stems.
- Using your hands, rub the lamb all over the lemon juice and olive oil.
- Pat the chopped garlic and rosemary leave evenly over the surface of the meat.
- Season the meat with salt and pepper and place on a wire rack.
- Toss potatoes with olive oil, salt, and pepper.
- Lay them in a roasting pan.
- Arrange the racked lamb at an angle over the roasting pan, so the juices will baste the potatoes and the pan will catch the juice.
- Roast for 30 minutes.
- Reduce oven temperature to 350˚ and continue to cook for about 1 hour longer (for medium-rare), or until a meat thermometer inserted into the center of the roast reads about 120˚-130˚ (make sure that the thermometer does not touch the bone).
- Remove lamb from pan and let it rest for 10-15 minutes before carving.
- Place potatoes in a serving dish and sprinkle with chopped parsley.