Herb Roasted Lamb

By NicoleP

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 unpeeled potatoes
• 2 tbsp olive oil

Details

Servings 10

Preparation

Step 1

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 a bowl or 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.