Herb Roasted Lamb

Herb Roasted Lamb
Herb Roasted Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 12

    large, unpeeled garlic cloves, divided

  • 1

    tbsp chopped fresh rosemary leaves

  • kosher salt

  • freshly ground black pepper

  • 2

    tbsp unsalted butter, melted

  • 1

    4-5 lb butterflied leg of lamb

  • 4-5

    lbs small unpeeled potatoes

  • 2

    tbsp olive oil

Directions

Preheat the oven to 450. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. Peel 6 of the garlic cloves and place them in the bowl of a food processor fitted with the steel blade. Add rosemary, 1 tbsp salt, 1 tsp pepper and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour. Toss potatoes and remaining unpeeled garlic in a bowl with olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 - 1 1/4 hours, or until the internal temperature of the lamb is 135 (rare) or 145 (medium). Remove from the oven and put the lamb on a platter, cover tightly with aluminum foil Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

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