INGREDIENTS

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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