Lamb with Golden Potatoes


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Servings: 6 to 8
2hrs 15mins
  • 6 -7 lbs semi boneless leg of lamb
  • 1 head garlic, cleaned
  • 1 cup lemon juice
  • 3 tablespoons dried oregano
  • 2 tablespoons dried rosemary
  • 1 tablespoon black pepper
  • 8 -10 golden potatoes, scrubbed and halved
  • Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest.
  • With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan.
  • Make scores, about 1/4″ deep, over entire top of lamb.
  • Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.
  • Arrange halved potatoes around lamb, cut side up.
  • Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time.

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