Herb-Crusted Roast Lamb With Potatoes
From bostonmargy 15 years agoIngredients
- 1 leg of lamb (7 to 8 pounds) shopping list
- 2 large garlic cloves, slivered shopping list
- 5 tbs olive oil shopping list
- 2 tbs plus 2 tsp dried thyme leaves shopping list
- 2 tbs dried rosemary leaves shopping list
- 2 tbs plus 1 tsp coarsely ground black pepper (or less, if desired) shopping list
- 2 tsp ground coriander shopping list
- 30 small red new potatoes, quartered (can use fewer) shopping list
- 2 tbs chopped fresh rosemary shopping list
- 1 tsp coarse salt shopping list
- rosemary sprigs, for garnish shopping list
How to make it
- Preheat oven to 425 F.
- Cut slits all over the lamb with the tip of a sharp knife and insert the garlic slivers into the slits
- Brush the lamb all over with 2 tbs of the olive oil
- Combine the 2 tbs thyme, the dried rosemary, 2 tbs (or less) pepper and coriander in a small bowl and mix well. Pat the herb mixture all over the lamb for form a crust. Place the lamb in a shallow roasting pan.
- Place the potatoes in a large mixing bowl. Add the remaining 3 tbs olive oil, the fresh rosemary, the remaining 2 tsp thyme and 1 tsp salt and pepper. Toss to mix well and arrange around the lamb in the pan.
- Place the pan on the center rack in the oven and roast for 45 minutes. Then reduce heat to 375 F and cook an additional 30 minutes.
- Remove pan from oven when internal temperature has reached at least 120 F for rare. Cover with tin foil and let sit 15 minutes before carving. For rare lamb, allow 12 minutes per pound. For well done lamb, allow 18 minutes per pound.
People Who Like This Dish 5
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The Rating
Reviewed by 1 people-
I love lamb, and this looks delicious!! ^5!!
a1patti in Salem loved it
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