• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large lemons, zest of

  2. 1 removed in strips with peeler

  3. 1/4 cup fresh rosemary leaves

  4. 3 large garlic cloves

  5. 2 tablespoons olive oil

  6. 2 teaspoons fresh lemon juice

  7. 1/2 teaspoon salt

  8. 7-pound leg of lamb

  9. 2 1/2 pounds small red potatoes

  10. 3 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees 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.

  2. 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.

  3. 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.

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


  6. When you're entertaining presentation is everything.

  7. Adding that special touch known as garnish can turn the ordinary into the extraordinary. Here is a tip to help you present like the real pros.

  8. CUCUMBER-CARROT PINWHEELS - whole cucumbers, unpeeled - whole carrots, peeled Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-

  9. inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!!

  10. TIP: Try scoring the cucumber skin before cutting for an even more interesting look. Run a fork lengthwise down the cucumber skin all around the cucumber.

  11. Actually, this method makes pretty cucumber slices with or without skin.

  12. (perfect for veggie trays too!)


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