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.

Ingredients:
1 6-lb. boneless leg of lamb, trimmed and tied
12 large garlic cloves, unpeeled and divided
1 Tbl chopped fresh rosemary leaves
salt
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.

Printable version

Easter Lamb Marinade

I enjoy a good leg of lamb, especially at Easter. I know it's an acquired taste, but I really, really like lamb. This marinade is relatively easy, and it got a lot of compliments. The gravy was very tasty, and only needed a little salt and pepper.

Ingredients:

1/4 C honey
2 Tbl prepared Dijon-style mustard
2 Tbl chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp lemon zest
3 cloves garlic, minced
5 lbs whole leg of lamb
1 tsp coarse sea salt
5-7 potatoes, washed and quartered

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.

Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450 degrees F (230 degrees C).

Place lamb covered roasting pan fat side up and sprinkle with salt to taste. Place potatoes around lamb.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer.

Let the roast rest for about 10 minutes before carving.

Printable version