| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Lemons; zest of 1 removed in strips with a vegetable peeler |
| 1/4 | c | Fresh rosemary leaves |
| 3 | lg | Garlic cloves |
| 2 | tb | Olive oil |
| 2 | ts | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1 | 7-pound leg of lamb; (ask butcher to remove pelvic bone and tie lamb for easier carving) | |
| 2 1/2 | lb | Small red potatoes |
| 3 | tb | Minced fresh chives |
| Fresh rosemary sprigs and lemon wedges |
INSTRUCTIONS
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@pctech.net> on Mar 16, 1998
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