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  • Savory Lamb and Potatoes

    1 posts, 1 voices, 588 views, started Jul 14, 2009

    Posted on Tuesday, July 14, 2009 by Denise Richardson


    • Diamond

      *****NOTE: I'm not a lover of lamb but thought I'd post this for those of you who do. Enjoy!  



      2 large lemons, zest of 1 removed in strips with peeler
      1/4 cup fresh rosemary leaves
      3 large garlic cloves
      2 tablespoons olive oil
      2 teaspoons fresh lemon juice
      1/2 teaspoon salt
      7-pound leg of lamb
      2 1/2 pounds small red potatoes
      3 tablespoons minced fresh chives

      Preheat oven to 350 degrees. 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
      degrees. for medium-rare. Transfer lamb to a cutting board
      and let stand 15 minutes. Increase temperature to 450
      degrees 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.

      Slice thinly across grain and serve with potatoes. Garnish
      with fresh rosemary sprigs and lemon wedges.  

      Yield: Serves 6



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