Savory Leg Of Lamb And Potatoes Recipe

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.
• *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*
• IMPRESSIVE ENTERTAINING TIPS:
• 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.
• CUCUMBER-CARROT PINWHEELS
• - 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!)