Roasted marinated lamb with Rosemary potatoes

By taniaf

Ingredients

• Zest and juice from 2 lemons
• 1 head garlic, cloves smashed and peeled
• 2 tbsp Rosemary, chopped
• 1/2 cup olive oil
• 4 lbs boneless leg of lamb roast, tied at 1 inch intervals
• Salt and pepper
• 4 lbs small Yukon gold potatoes, peeled

Preparation

Step 1

Chop strips of lemon zest. In a medium bowl, combine lemon zest, juice, garlic and Rosemary, whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1 gallon resealable bag and pour in marinade. Seal bag, remove as much air as possible. Turn bag to coat lamb completely. Let sit at room temp 1 hour or refrigerate overnight.
Preheat oven to 450. Place potatoes in a large pot and cover with cold water by 2 inches. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, 15 minutes. Drain.
Remove lamb from marinade,place on a plate. Season with salt and pepper. Pour marinade into roasting pan. Add potatoes. Cook 15 minutes. Push potatoes aside and put lamb in center. Roast 15 minutes and reduce heat to 300. Cook until medium rare, 1-1.5 hours (125 degrees). toss potatoes halfway.
Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juice and serve on the side.