Roasted Leg of Lamb with Yukon Gold Potatoes

Ingredients

• 2 lemon
• ½ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons freshly ground black pepper
• 1 7-to 8-pound bone-in whole leg of lamb
• 8 6-to 7-ounce Yukon Gold potatoes
• Large roasting pan (preferably nonstick)
• + 3 more ingredients
• • 4 large garlic cloves
  • ¼ cup fresh rosemary leaves
  • 4 teaspoons coarse kosher salt

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 inc...

View full recipe at Epicurious