Rosemary, Lemon, and Garlic Leg Of Lamb with Roasted Potatoes
rec.food.recipes/Ian & Carol Rice (1999)

Servings: 6

2 large lemons, zest of 1 removed in strips with a vegetable peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 /2 teaspoon salt
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb
for easier carving)
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
Garnish: fresh rosemary sprigs and lemon wedges

Preheat oven to 350F/180C/Gas 4.

Cut off and discard pith from zested lemon and cut of and discard zest and pith from other lemon. Cut each lemon crosswise into 6 slices.

In a saucepan of boiling water blanch zest 1 minute and drain in a colander.

In a small food processor blend rosemary, garlic, zest, 1 tablespoon olive 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 small red 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 large bowl toss with remaining tablespoon olive 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 F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes.

Increase temperature to 500 F. and 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.

Serve leg of lamb, sliced thin across grain, with potatoes, garnished with rosemary sprigs and lemon wedges.