Recipe(tried): Herb-Roasted Leg of Lamb with Potatoes and Artichokes

Hi Kimberly - I made this in the fall and it was delicious. If for some reason you can't serve artichokes, just increase the number of potatoes.

Herb-Roasted Leg of Lamb with Potatoes and Artichokes
Serves 8-10

For the lamb:
grated zest of 2 lemons
1 tablespoon chopped fresh rosemary, or 2 teaspoons dried
1 tablespoon chopped fresh thyme (or oregano), or 2 teaspoons dried
1/2 cup chopped fresh mint (not dried)
1/2 cup chopped fresh flat-leaf parsley
6 lg. cloves garlic, minced
1 tablespoon kosher salt (or 2 tsp. table salt)
2 teaspoons cracked black peppercorns
1/3 cup extra virgin olive oil
1 (5 to 6 lb.) boneless leg of lamb (or a 7 lb. bone-in leg)
For the vegetables:
6-8 lg. russet potatoes, peeled and cut into approx. 2" chunks
2 (9-oz.) packages of frozen artichoke hearts, thawed and pressed of excess liquid
salt and pepper
1/4 cup extra virgin olive oil
juice of 2 lemons

Prepare the lamb 8 to 24 hours ahead to marinate. If the lamb is boneless and wrapped in netting, remove the netting. Trim lamb of excess fat, but leave a thin layer over the top.

Puree the first 8 ingredients in a mini chopper or blender, adding the olive oil to make a thin paste. Spread the paste over the lamb, including some inside the meat if boneless. Re-form and tie the boneless leg with kitchen string. Refrigerate until 1 hour before roasting.

Heat oven to 425F degrees and place rack on lowest rung in oven.

Just before roasting, place the potatoes and artichokes in a roasting pan large enough to hold the ingredients in a single layer, season with salt and pepper, drizzle with olive oil and lemon juice, and toss to coat well.

Place a flat roasting rack crosswise over top of the roasting pan, then place the lamb on top. Roast for 25 minutes, then reduce heat to 350F degrees and continue cooking until meat registers desired degree of doneness (about 45 more minutes for medium). Remove meat to a plate to rest for approx. 15 minutes. Stir potatoes and artichokes and return to the oven to finish cooking while the meat rests. Turn the heat up, if necessary, so the potatoes get a little crusty on the edges.

Slice the lamb thinly and serve with the potato and artichoke mixture.