(604) 737-0905
Roast Leg of Lamb with Rosemary Potatoes
Serves 8
Here's a classic Leg of Lamb roast recipe from the Great Meat Cookbook by Bruce Aidells! This Easter special takes advantage of a unique blend of Mediterranean flavours, while the simple-yet-savoury potatoes accentuate the rosemary and herb blend beautifully. This is the recipe for an unforgettable Easter dinner!
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 40 min
Total Time
1 hr 55 min
Prep Time
15 min
Cook Time
1 hr 40 min
Total Time
1 hr 55 min
Ingredients
  1. 1 x 6-8 lb Local Leg of Lamb (whole)
  2. 4 garlic cloves, peeled
  3. 4 teaspoons salt
  4. 2 tablespoons finely grated lemon zest
  5. 1/4 cup rosemary leaves
  6. 2 teaspoons freshly ground black pepper
  7. 2 tablespoons fresh lemon juice
  8. 1/4 cup olive oil
  9. 8 medium Yukon Gold potatoes, peeled, halved lengthwise
  10. 1 cup olive oil
  11. 3 tablespoons finely chopped fresh rosemary
  12. 1 coarse sea salt
  13. 1 freshly ground black pepper
Instructions
  1. Pound garlic with salt in a mortar with a pestle, or pulse in small food processor until it forms a paste.
  2. Add lemon zest, rosemary and pound or process, about 1 minute.
  3. Stir in pepper, lemon juice and oil to make soft, spreadable paste.
  4. Place lamb, fat side up, on work surface; cut shallow diagonal gashes across the fat, about ½ inch (1 cm) apart.
  5. Coat the top of the lamb with the rub, working some into gashes.
  6. Rub some onto ends and underside of lamb.
  7. Wrap lamb in plastic wrap and refrigerate, preferably overnight, for up to 24 hours.
  8. Remove lamb from refrigerator, unwrap and let sit for 2 hours.
  9. Preheat oven to 425 F (220 C) with rack in the middle.
  10. Place lamb, fat side up in a roasting pan. Roast for 15 minutes.
  11. Meanwhile, place potatoes in a large bowl, toss with the oil, 3 tbsp (45 mL) rosemary, and salt and pepper to taste.
  12. Remove lamb from oven, reduce heat to 350 F (180 C).
  13. Lay potatoes cut side down around lamb; return pan to oven.
  14. Roast for 40 minutes.
  15. Turn potatoes over and brush with pan juices.
  16. Roast for 15 minutes more or until internal temperature of lamb registers 120 to 125 F (50 C) on an instant-read thermometer and potatoes are browned and crisp.
  17. Transfer potatoes to a warm platter and let lamb rest, loosely covered with foil for 20 minutes before carving.
  18. Slice lamb and arrange on platter with potatoes.
Market Meats https://www.marketmeats.com/