| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
|
Leg of lamb; (5 lb.) |
| 4 |
lg |
Garlic cloves; pressed |
| 3 |
tb |
Dried oregano; crumbled |
| 10 |
sm |
(about 4 ounces each) russet potatoes |
| 6 |
lg |
Garlic cloves; unpeeled |
INSTRUCTIONS
Drizzle 2 tablespoons olive oil over lamb. Rub lamb with pressed garlic and
2 tablespoons oregano. Season generously with salt and pepper. Let stand 1
hour at room temperature.
Preheat oven to 400°F. Place lamb on heavy large baking sheet with
1-inch-high sides. Roast lamb in oven 1 hour.
Add potatoes and unpeeled garlic cloves to baking sheet. Drizzle potatoes
with remaining olive oil and sprinkle with remaining oregano. Season
potatoes generously with salt and pepper. Continue cooking lamb and
potatoes until lamb is cooked to desired doneness, 40 minutes for medium
rare.
Transfer lamb to platter. Pour off any juices on baking sheet and reserve.
Continue roasting potatoes until potatoes are brown and tender, stirring
occasionally, about 15 minutes. Arrange potatoes around lamb on platter.
Degrease reserved juices. Slip garlic cloves from skins; mix with reserved
juices. Serve lamb and potatoes, spooning juices over lamb.
Bon Appétit Too Busy To Cook MC formatted by Martha Hicks and Buster
Posted to MC-Recipe Digest by Dewayne & Judy Caple <Date: Monday, April 06,
1998 11:04 PM on Apr 6, 1998
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