Recipe

Savory Leg Of Lamb And Potatoes Recipe


Savory Leg Of Lamb And Potatoes Recipe
Add Step-by-Step Photos 		Aussie_meat_pie / All my dishes
8 months ago
A recipe a friend passed on to me.
Prep:15m Cook:55m Servings:6

Aussie_meat

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Ingredients
  • 2 large lemons, zest of 1 removed in strips with peeler
  • 1/4 cup fresh rosemary leaves
  • 3 large garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 7-pound leg of lamb
  • 2 1/2 pounds small red potatoes
  • 3 tablespoons minced fresh chives

Directions
  1. Preheat oven to 350 degrees F. Cut off and discard pith
  2. from zested lemon and cut off and discard zest and pith
  3. from other lemon. In a saucepan of boiling water blanch
  4. zest 1 minute and drain in a colander. Cut each lemon
  5. crosswise into 6 slices. In a small food processor blend
  6. rosemary, garlic, zest, 1 tablespoon oil, lemon juice,
  7. and salt until mixture is chopped fine. With tip of a
  8. small sharp knife cut small slits all over lamb and rub
  9. rosemary mixture over lamb, rubbing into slits. Arrange
  10. lemon slices in middle of a large roasting pan and arrange
  11. lamb on them. Roast lamb in middle of oven 45 minutes.
  12. Quarter potatoes and in a saucepan cover with salted cold
  13. water by 1 inch. Bring water to a boil and cook potatoes,
  14. covered, 5 minutes. Drain potatoes in colander and in a
  15. bowl toss with remaining tablespoon oil. Arrange potatoes
  16. around lamb and sprinkle with salt and pepper to taste.
  17. Roast lamb and potatoes, stirring potatoes occasionally,
  18. 55 minutes, or until a meat thermometer registers 140
  19. degrees. for medium-rare. Transfer lamb to a cutting board
  20. and let stand 15 minutes. Increase temperature to 450
  21. degrees roast potatoes and lemons in one layer 5 to 10
  22. minutes more, or until golden. Transfer potatoes and lemons
  23. with a slotted spoon to bowl and toss with chives. Transfer
  24. potato mixture to a platter.
  25. Slice thinly across grain and serve with potatoes. Garnish
  26. with fresh rosemary sprigs and lemon wedges.
  27. *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*
  28. IMPRESSIVE ENTERTAINING TIPS:
  29. When you're entertaining presentation is everything.
  30. Adding that special touch known as garnish can turn the
  31. ordinary into the extraordinary. Here is a tip to help
  32. you present like the real pros.
  33. CUCUMBER-CARROT PINWHEELS
  34. - whole cucumbers, unpeeled
  35. - whole carrots, peeled
  36. Cut cucumber in 3" lengths. Hollow out seeded middle
  37. section. Push a carrot into the hollowed out center of
  38. the cucumber. Slice the cucumber/carrot wheels into 1/2-
  39. inch slices. You end up with a cucumber slice with a
  40. carrot center. Looks very attractive as a garnish and
  41. is fat free and tasty!!
  42. TIP: Try scoring the cucumber skin before cutting for
  43. an even more interesting look. Run a fork lengthwise
  44. down the cucumber skin all around the cucumber.
  45. Actually, this method makes pretty cucumber slices
  46. with or without skin.
  47. (perfect for veggie trays too!)

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Comments

pat2me 8 months ago said:
I'm always a sucker for a good lamb erecipe...thanks for posting!

juels 8 months ago said:
Simply perfect! Love lamb!


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