Recipe - Rosemary Lemon And Garlic Leg Of Lamb With Roasted Potatoe

2 lg Lemons; zest of 1 removed in
strips with a vegetable
peeler
One fourth cup Fresh rosemary leaves
3 lg Garlic cloves
2 tablespoon Olive oil
2 teaspoon Fresh lemon juice
One half teaspoon Salt
1 7pound leg of lamb; (ask
butcher to remove pelvic
bone and tie lamb for
easier carving)
2 One half pound Small red potatoes
3 tablespoon Minced fresh chives

GARNISH
Fresh rosemary sprigs and
lemon wedges

Preheat oven to 350°F.

Cut off and discard pith from zested lemon and cut off and discard zest and
pith from 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 tablespoon 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 45 minutes.

Quarter potatoes and in a saucepan cover with salted cold water by 1 inch.
Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes
in colander and in a bowl toss with remaining tablespoon oil. Arrange
potatoes around lamb and sprinkle with salt and pepper to taste.

Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or
until a meat thermometer registers 140°F. for mediumrare. Transfer lamb to
a cutting board and let stand 15 minutes. Increase temperature to 500°F.
and roast potatoes and lemons in one layer 5 to 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.

Serve lamb, cut or sliced up thin across grain, with potatoes, garnished with
rosemary and lemon wedges.

Serves 6.

Gourmet April 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998