Roasted Garlic Lamb with Rosemary Potatoes

By rossboys

Ingredients

• 2 heads garlic, halved
• 3 Tbsp olive oil
• 1 Australian leg of lamb, boneless
• Salt & freshly ground pepper to taste
• 2 Tbsp rosemary, chopped
• 3 lbs small red potatoes, halved
• Grilled or roasted asparagus or preferred vegetable

Preparation

Step 1

Preheat the oven to 350 deg. Cut off the tips of the garlic heads and brush the cut section with 1 Tbsp of the olive oil. Set garlic cut side down in a pan and roast until it is soft to the touch, about 30 min. Let garlic cool for 5 min, then squeeze the roasted cloves out of their skins and into a bowl. Mash with a fork and spread over the top of the lamb.

Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temp for 30 min to an hr. Place the potatoes in an ovenproof dish and toss with the remaining oil and rosemary. Set aside.

Roast lamb for about 1 hr and 30 min, until it registers an internal temp of 130 deg to 135 deg, or until the juices run clear when a sharp knife is inserted in the thickest part of the meat. When the lamb has been roasting for 40 or 50 min, place the potatoes in the oven and bake until well browned and tender.

Transfer the lamb to a warm platter and let rest for 15 min (it will continue to cook as it rests). Carve and serve with the potatoes and grilled or roasted asparagus.