Roasted Leg of Lamb with Yukon Gold Potatoes

Ingredients for Roasted Leg of Lamb with Yukon Gold Potatoes

• 4 large garlic cloves, coarsely chopped

• 4 teaspoons coarse kosher salt plus additional for sprinkling

• 1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped

• 2 tablespoons finely grated lemon peel

• 120ml olive oil, divided, plus additional for brushing

• 2 tablespoons fresh lemon juice

• 2 teaspoons freshly ground black pepper

• 1 7- to 3.6kg bone-in whole leg of lamb, large pockets of fat trimmed

• 8 6- to 200g Yukon Gold potatoes, peeled, halved lengthwise

• Large roasting pan (preferably nonstick)

Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 60ml oil, lemon juice, and 2 teaspoons pepper into rosemary paste.

Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 80ml rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.

Preheat oven to 218°C. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.

Place potatoes in large bowl. Add 60ml oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.

Reduce oven temperature to 177°C. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 54°C to 57°C when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.

Arrange potatoes and lamb on platter.

The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.