Whole Roasted Leg of Lamb with Potatoes
March 27, 2024 • 0 comments
When it's finally time to carve into this culinary masterpiece, you'll discover succulent slices of lamb that practically melt in your mouth, bursting with flavor with every bite. Each mouthful is a symphony of savory goodness, a true celebration of taste and tradition. Whether you're hosting a special gathering with loved ones or simply craving a delicious meal to elevate your dinner table, our Whole Roasted Leg of Lamb is sure to impress. (Recipe from the American Lamb Board)
Ingredients
- (5-7 lbs) Leg of Lamb
- (4) garlic cloves, minced
- (2 Tbsp) anchovy paste
- (1 tsp) Dijon mustard
- (1/2 cup) unsalted butter at room temp
- (to taste) freshly ground black pepper
- (to taste) sea salt
- (2 lbs) small Yukon gold potatoes, halved
- (2 Tbsp) extra virgin olive oil
- (2) sprigs of fresh rosemary
- (3) lemons, halved
Directions
- Using a sharp knife, remove the fell (a tough layer of fat) from lamb leg if necessary. Trim fat cap so that it is about 1/4-inch thick. Make 1/2-inch-deep incisions with a sharp knife all over the meat so the rub can penetrate.
- In a small mixing bowl, stir together garlic, butter, anchovy paste and mustard. Season lamb all over with salt and pepper; rub the paste all over the lamb.
- Position lamb on a rack set in a roasting pan so the fat-cap side is down. Roast at 450°F until lamb is browned, about 15 minutes. Rotate the lamb so fat-side is up; reduce heat to 350°F. Roast lamb for 45 minutes.
- In a medium mixing bowl, toss together potatoes, oil and rosemary; arrange under the rack holding the lamb. Continue roasting until internal temperature of the lamb reaches 130ºF, 45 minutes to 1 hour. Remove lamb from pan to a large cutting board; let rest, tented with foil, 15 minutes.
- Heat a grill pan over medium-high heat; add lemons cut-side down, cook until grill marks appear, about 3 min. Remove. Carve lamb against the grain into 1/2-inch slices; serve on a platter with potatoes and lemons arranged around the board.
