Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens

Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens
Photo by Victoria Pearson

Ingredients

  • 4 pounds yellow-fleshed potatoes
  • 4 teaspoons salt
  • 1 6- to 8-lb leg of lamb, aitchbone removed by butcher and leg left untied
  • 2 teaspoons fresh rosemary
  • 1 ¼ pounds mixed tender greens such as arugula, mizuna, kale, or dandelion
  • 1 tablespoon fresh thyme
  • 1 teaspoon black pepper
  • + 3 more ingredients
    • 2 tablespoons honey
    • 3 large garlic cloves
    • 7 tablespoons extra-virgin olive oil

Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit. Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with ...

View full recipe at Epicurious

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