Garlic and Rosemary Roasted Leg Of Lamb With Baby Red Potatoes
Roasted lamb is a holiday favorite, especially Easter. This recipe is based on one from Ina Garten.
Total Steps
5
Ingredients
8
Tools Needed
5
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 1/2 pounds small red potatoes, unpeeled
- Kosher salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh rosemary leaves
- 1 6-pound boneless leg of lamb, trimmed and tied
- 12 large garlic cloves, unpeeled and divided
- 1 teaspoon pepper
Instructions
Step 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.
Step 2
Peel 6 cloves of garlic and place them in a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and melted 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.
Step 3
Toss the potatoes and the remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place them in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast until the internal temperature of the lamb is 135 degrees F (rare) or 145 degrees F (medium).
Step 4
Remove the lamb from the oven and put it on a platter; cover tightly with aluminum foil. Allow the lamb to rest.
Step 5
Slice the lamb and serve with the roasted potatoes.