Roasted Leg of Lamb with Yukon Gold Potatoes

Roasted Leg of Lamb with Yukon Gold Potatoes
Photo by Lisa Kerezi


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

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


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