Garlic and Rosemary Roasted Leg Of Lamb With Baby Red Potatoes
By: Sheri Wetherell
Published: Friday, March 19, 2010 - 4:30pm

Ingredients




1 (6-pound) boneless leg of lamb, trimmed and tied
12 large garlic cloves, unpeeled and divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
2 tablespoons unsalted butter, melted
4 1/2 pounds small red potatoes, unpeeled
2 tablespoons extra virgin olive oil

Preparation

1 Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. 2 Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour. 3 Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). 4 Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. 5 Slice and serve with the potatoes.

About


Roasted lamb is a holiday favorite, especially Easter. This recipe is based on one from Ina Garten.

Comments:
Mary Nicholson

This recipe is awesome...I found it yesterday and decided I would use it for Easter today.  I had a smaller roast, but it didn't matter...I didn't put it on potatoes, because I had mashed, but I put it on carrots, the reason being that I felt that maybe the roast needed to be off the bottom of the pan.  The carrots were quite overdone, but I wasn't counting on serving them, but I felt that they would add to the juices, which would then add to the gravy...I was right..my husband who is a huge fan of lamb, told me that this was the best lamb he ever ate...THAT IS A HUGE COMPLIMENT coming from him.  I don't eat lamb, I don't usually even like the smell of it cooking...but this filled the house with such a great aroma, even I was tempted to eat it.  EVERYONE LOVED it, and I cook for a bunch of foodies..they know their food...I will make this recipe again...it is now my official lamb recipe.  I'd recommend it to anyone
The only thing I did add was to put slits in the roast and insert garlic...I don't know that I needed to, but my kids like to find the garlic in the meat.  There was no lamb left, it was devoured..
jenney t

I enjoyed reading, this recipe is looks great! but I’ve found easier way to save time from doing all this chopping I use “Dorot” which are Frozen Herbs, like Crushed chili Cubes and their Chopped parsley Cubes. It really saves time and hassle .
jenney t

I enjoyed reading, this recipe is looks great! but I’ve found easier way to save time from doing all this chopping I use “Dorot” which are Frozen Herbs, like Crushed chili Cubes and their Chopped parsley Cubes. It really saves time and hassle .