Yield Makes 8 servings Number Of Ingredients 11 Steps:
Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste. Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight. Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes. Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat. Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through. Arrange potatoes and lamb on platter. What to drink: The 2006 Bonny Doon Ca’ del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
Time 1h20m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack. Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper. Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes. Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.
Yield Serves 6 with lamb left over Number Of Ingredients 13 Steps:
Preheat oven to 450°F. With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil. Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes. Reduce temperature to 350°F. Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm. Make gravy: In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy. Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.
Time 2h15m Yield 8 , 8 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest. With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan. Make scores, about 1/4″ deep, over entire top of lamb. Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper. Arrange halved potatoes around lamb, cut side up. Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time. Serves 6 to 8.
Time 1h30m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan. Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there’s any remaining orange juice mixture, pour it over the lamb. Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Yield 10 servings Number Of Ingredients 12 Steps:
2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours. Preheat the oven to 425°F (220°C). Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes. Remove the pan from the oven and reduce the heat to 325°F (160°C). Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare). Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter. Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside. Enjoy!
More about “roasted leg of lamb with yukon gold potatoes recipes”
Time 2h10m Yield 12 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
