Monday, April 9, 2012

Garlic and Rosemary Roasted Lamb

Last year, I did lamb with a mustard and rosemary marinade. This year, it's garlic and rosemary. There seems to be a theme when it comes to lamb: rosemary is the key.


1 6-lb. boneless leg of lamb, trimmed and tied
12 large garlic cloves, unpeeled and divided
1 Tbl chopped fresh rosemary leaves
1 tsp fresh ground pepper
2 Tbl unsalted butter, melted
4-1/2 lb. small red potatoes, unpeeled
2 Tbl extra virgin olive oil

Peel six of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade.

Add rosemary, 1 Tbl salt, pepper, and butter. Process until the garlic and rosemary are finely minced.

Thoroughly coat the top and sides of the lamb with the rosemary mixture. Place in large baggie or wrap tightly with plastic wrap and foil and allow to marinate overnight in the fridge.

Before baking, allow to sit at room temperature for 30 minutes to 1 hour.

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Toss potatoes and remaining unpeeled garlic in a bowl with olive oil. Sprinkle with salt.

Put in large roasting pan. Place the lamb on top of the potatoes, fat side up.

Roast for 30 minutes and reduce temperature to 375 degrees. Continue roasting until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium).

Remove from the oven and cover tightly with aluminum foil. Allow the lamb to rest for 20-30 minutes before slicing.

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