Roasted Boneless Leg o’ Lamb with Crusty Red Potatoes
Ingredients:
- 5 lb leg o’ lamb
- 4-5 whole cloves of garlic cut into slithers lengthwise
- Small bunch fresh rosemary
- Kosher of sea salt
- Coarse ground black pepper
- 12 small red potatoes scrubbed, with skin on and cut into halves
Technique
Preheat oven to 425-degrees.
Begin by cutting small 1" slits deep randomly into lamb making sure to space at least 6 inches apart. Insert small pieces of rosemary and garlic into slits. Add salt and pepper generously to both sides of lamb.
Place lamb on a medium baking pan with fat side up. Roast in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 1 ½ hour. Season potatoes with salt, pepper and chopped rosemary, tossing in a bowl with a little olive oil to coat. Add potatoes to pan distributing around the lamb during the last half hour of baking.
Potatoes should be a nice crispy brown but tender on the insides. Remove pan from oven and allow to rest at least 10 minutes before slicing.
How good is that...
