Savory Leg of Lamb & Potatoes


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A luxurious dish sure to please

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  • 2 large lemons, zest of 1 removed in strips with peeler
  • 1/4 C. fresh rosemary leaves
  • 3 large garlic cloves
  • 2 Tbs. olive oil
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. salt
  • 7 lb. leg of lamb
  • 2 1/2 lb. small red potatoes
  • 3 Tbs. minced fresh chives

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Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 Tbs. oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven for 45 minutes. Quarter potatoes and in a saucepan cover with salted cold water by 1". Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining Tbs. oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until meat thermometer registers 140 degrees for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase oven temperature to 450 degrees to roast potatoes and lemons in one layer 5 -10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter. Slice thinly across grain and serve with potatoes. Garnish with fresh rosemary sprigs and lemon wedges. Yield: 6 servings

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