Roast Leg of Lamb with Garlic, Rosemary and New Potatoes
From Julie Van Rosendaal Baby potatoes act like delicious little sponges, soaking up all those deliciously sticky lamb juices in the bottom of the pan.
1 leg of lamb, with or without the bone
5-6 garlic cloves, crushed
1 T. chopped fresh rosemary
1 T. olive oil
salt and freshly ground pepper
1-2 lb. new potatoes, scrubbed
1 lemon, quartered
Preheat the oven to 450°F. Pat the lamb leg dry with paper towels. In a small dish, stir together the garlic, rosemary and oil and rub the paste all over the lamb. Sprinkle the meat liberally with salt and pepper.
Put the lamb in a roasting pan that will accommodate it, and roast for 20 minutes. Cover the lamb with foil, reduce the heat to 325°F and cook for 2 hours. Pull the pan out, uncover the lamb, add the potatoes to the bottom of the pan, shake them around to coat them with pan drippings, and return the lamb and potatoes to the oven for another 30 minutes.
Remove the lamb from the pan and set it on a chopping board to rest for 10 to 15 minutes. Meanwhile, return the potatoes to the oven, turn the heat up to 450°F, and let them get nice and golden and crispy. Serves 8.