Roasted Leg of Lamb

Fresh lamb can start to be available as early as December and run through June.  This recipe comes in handy after the Thanksgiving Holiday is over and you are still entertaining large family crowds.  The crispy potatoes as a result of the lamb fat drippings makes for a delicious side dish,  just add lots of fresh greens and you have a  feast that is sure to wow a crowd.   



1 4-5 pound leg of lamb

3 pounds yukon gold potatoes, medium size, cleaned and cut in half

fresh rosemary 

olive oil

6 garlic cloves crushed 

salt and fresh crushed pepper 

juice from 1 lemon

Preheat oven to 425* convection roast. (if available) Combine 3 tablespoons fresh chopped rosemary with 4 tablespoons olive oil, crushed garlic and a generous portion of salt and pepper.  Rub herb paste over the entire surface of room temperature leg of lamb.  In stainless steel roasting pan layer potatoes on bottom of pan and spray with a light coating of olive oil.  Squeeze 1/2 of fresh lemon over potatoes and sprinkle with sea salt.  Set herb coated lamb directly on top of potatoes so rendered fat drips directly onto potatoes.  Squeeze the second half of lemon over lamb before putting it into preheated oven.  Roast for approximately one hour, stirring and turning potatoes once or twice during cooking process.  Test for doneness and remove from oven.  Let sit for 15 minutes prior to serving.  Enjoy!

Share this post!