my best roast lamb ever

  • ~3-4 lb leg of lamb bone in or bone out
  • 1/4 stick of unsalted butter
  • 1/2 head of garlic finely minced
  • 2 large sprigs of fresh rosemary finely minced
  • 1 tsp lemon zest
  • 2 tsp salt
  • pepper
  • 1/2 cup of red wine
  • potatoes peeled and sliced in about 7mm thick slices.

Soften butter and mash in garlic, rosemary, lemon zest, salt and pepper to taste.  Pat the lamb dry and pierce the lamb 2 inches deep in several places.  Push butter mixture into these holes. Smear the rest of the butter all over the lamb. Don’t be shy. Line the bottom of the roasting pan with sliced potatoes and place lamb on top with fatty side up (if bone in leg). Pour wine over.  Roast for 15 min at 425 and then turn oven down to 350 and roast for about another hour until internal temp is 135-140.  Take out of oven and cover well with foil for 30 min.  Slice (for bone-in slice first along bone to release biggest piece, then trim off rest) and be prepared for delicious lamb and potatoes.  (may want to brown up the potatoes a bit under broiler and splash with a squeeze of lemon juice…optional)

I did this recipe for Easter 2015 scaled up with 4 pieces of lamb (around 16 lbs) in a large roasting pan with about 10 potatoes underneath–turned out great

Adapted from NY Times and The Guardian


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