How to make it

  • Preheat oven to 350 degrees F. Cut off and discard pith
  • from zested lemon and cut off and discard zest and pith
  • from other lemon. In a saucepan of boiling water blanch
  • zest 1 minute and drain in a colander. Cut each lemon
  • crosswise into 6 slices. In a small food processor blend
  • rosemary, garlic, zest, 1 tablespoon oil, lemon juice,
  • and salt until mixture is chopped fine. With tip of a
  • small sharp knife cut small slits all over lamb and rub
  • rosemary mixture over lamb, rubbing into slits. Arrange
  • lemon slices in middle of a large roasting pan and arrange
  • lamb on them. Roast lamb in middle of oven 45 minutes.
  • Quarter potatoes and in a saucepan cover with salted cold
  • water by 1 inch. Bring water to a boil and cook potatoes,
  • covered, 5 minutes. Drain potatoes in colander and in a
  • bowl toss with remaining tablespoon oil. Arrange potatoes
  • around lamb and sprinkle with salt and pepper to taste.
  • Roast lamb and potatoes, stirring potatoes occasionally,
  • 55 minutes, or until a meat thermometer registers 140
  • degrees. for medium-rare. Transfer lamb to a cutting board
  • and let stand 15 minutes. Increase temperature to 450
  • degrees roast potatoes and lemons in one layer 5 to 10
  • minutes more, or until golden. Transfer potatoes and lemons
  • with a slotted spoon to bowl and toss with chives. Transfer
  • potato mixture to a platter.
  • Slice thinly across grain and serve with potatoes. Garnish
  • with fresh rosemary sprigs and lemon wedges.
  • *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*
  • When you're entertaining presentation is everything.
  • Adding that special touch known as garnish can turn the
  • ordinary into the extraordinary. Here is a tip to help
  • you present like the real pros.
  • - whole cucumbers, unpeeled
  • - whole carrots, peeled
  • Cut cucumber in 3" lengths. Hollow out seeded middle
  • section. Push a carrot into the hollowed out center of
  • the cucumber. Slice the cucumber/carrot wheels into 1/2-
  • inch slices. You end up with a cucumber slice with a
  • carrot center. Looks very attractive as a garnish and
  • is fat free and tasty!!
  • TIP: Try scoring the cucumber skin before cutting for
  • an even more interesting look. Run a fork lengthwise
  • down the cucumber skin all around the cucumber.
  • Actually, this method makes pretty cucumber slices
  • with or without skin.
  • (perfect for veggie trays too!)

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Simply perfect! Love lamb!
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    I'm always a sucker for a good lamb erecipe...thanks for posting!
    Was this review helpful? Yes Flag

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