Roasted Leg of Lamb

Most people think of spring when they think lamb, but lamb is more than just for Easter brunch. It’s also a roast, which makes it perfect for winter. We all love rack of lamb and lamb chops but little people know the simplicity of leg of lamb. Slathered with herbs, garlic and olive oil, what’s not to love? Do yourself a favor and have the butcher debone the leg and cut into a smaller roast for home cooking ease.

Roasted Leg of Lamb
Serves 4-6

1 2-3 lb. leg of lamb, deboned
1 bunch rosemary
1 head garlic, divided
Olive oil
Fine sea salt
2-3 lb. potatoes, any kind

Remove excess fat from lamb and allow the meat to temper at room temperature for at least 1 hour before roasting.

Finely chop 1/2 rosemary, leaving the remaining in sprigs. Smash 2-3 cloves of garlic and roughly chop. In a small bowl mix rosemary and garlic together and add enough olive oil to create a paste. Season with salt.

Preheat oven to 425° F.

Pat the lamb with paper towels to remove excess moisture and season liberally with salt. Slather rosemary garlic paste and tie in butchers twine so that the roast in compact and even in size.

Scrub and cut potatoes into bite size pieces. Add potatoes to the bottom of an ovenproof pan or roasting pan. Drizzle with olive oil, season with salt and add to it the remaining garlic, smashed slightly with skins removed. Place lamb on top of potatoes.

Roast for 45 minutes until the center of the lamb reads 120° F. Tent the meat with tin foil and rest for at least 20 minutes. Return the potatoes to the oven to crisp, about 15 minutes. Serve with lamb.

Leg of Lamb