Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Lemons; zest of 1 removed in strips with a vegetable peeler |
¼ cup | Fresh rosemary leaves |
3 larges | Garlic cloves |
2 tablespoons | Olive oil |
2 teaspoons | Fresh lemon juice |
½ teaspoon | Salt |
1 \N | 7-pound leg of lamb; (ask butcher to remove pelvic bone and tie lamb for easier carving) |
2½ pounds | Small red potatoes |
3 tablespoons | Minced fresh chives |
\N \N | Fresh rosemary sprigs and lemon wedges |
GARNISH
Preheat oven to 350°F.
Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch.
Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F.
and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
Serves 6.
Gourmet April 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998