Spring-time Lamb Roast

  This is a delicious lamb recipe, that will make your tastebuds dance.

 

Ingredients

Ingredient Checklist

1 (5-lb.) boneless leg of lamb, rolled and tied

3 ½ teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

¼ cup loosely packed fresh rosemary leaves

⅔ cup loosely packed fresh flat-leaf parsley leaves

¼ cup loosely packed fresh thyme leaves

2 shallots, coarsely chopped

6 garlic cloves

1 tablespoon fresh lemon juice

10 tablespoons olive oil, divided

2 pounds small new potatoes

 

A nice dish of lamb and potatoes.

Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 for an hour.

Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and the next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.

 

Preheat oven to 450°. Toss together potatoes and the remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.

Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into the thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.

 

 Half of the lamb should be diced; package in 2 (2 1/2-cup) pieces and set aside for Rosemary Lamb Stew and Lamb Pita Pockets. Serve the leftover lamb with the pan juices and potatoes.