Roasted Leg of Lamb With Yukon Gold Potatoes Recipe

How to make it

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• Pound garlic and 4 tsp coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 tsp pepper and rosemary paste.
• Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2-inch apart. Spread 5 tbs rosemary paste over lam, working into slits. Turn lam over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan. Chill overnight.
• Preheat oven to 425 degrees. 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 1/4 cup oil and 2 tbs chopped rosemary. Sprinkle with salt and pepper. Toss to coat.
• Reduce oven to 350 degrees. 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 130-to-135 degrees when inserted in the thickest part, about 15 t0 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.
• Wines suggested by the magazine: The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.