Herb-Roasted Lamb

By nichc

A UK favorite!

Ingredients

• 12 large unpeeled garlic cloves, divided
• 1 Tbsp chopped fresh rosemary leaves
• Salt & Pepper
• 2 Tbsp butter, melted
• 1 4-5 lb butterflied leg of lamb
• 4-5 lbs small unpeeled potatoes (16-20)
• 2 Tbsp olive oil

Preparation

Step 1

Preheat oven to 450F. Place oven rack in lowest position. Peel 6 garlic cloves and place them in food processor fitted with steel blade. Add rosemary, 1 Tbsp salt, 1 tsp pepper and butter. Process until garlic & rosemary are finely minced.

Coat meat with rosemary mixture getting sides and top. Let roast sit at room temperature 30 mins to 1 hour.

Toss potatoes with remaining unpeeled garlic in bowl with olive oil and sprinkle with salt. Place in bottom of large roasting pan. Place lamb on top of potatoes and roast 1-1 1/4 hours or until internal temp is 135 (rare) or 145 (med).

Remove from oven and put lamb on platter; cover tightly with foil and rest for 20 minutes. Slice and server with potatoes.