Leg of Lamb with Roasted Potatoes

Place lamb leg, fat-side up, on small rack in large roasting pan (about 17" by 11 1/2").

In cup, combine chopped parsley, lemon peel, oregano, pepper, 1 tablespoon olive or salad oil, and 1 teaspoon salt. Rub mixture over lamb.

Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325 degree F oven until meat thermometer reaches 160 degrees F for medium or until of desired doneness, 2 to 2 1/4 hours, basting lamb occasionally with pan drippings.

Meanwhile, cut unpeeled potatoes into 1 1/2-inch chunks. In large bowl, toss potatoes with 1 tablespoon olive or salad oil and 1/2 teaspoon salt. After lamb has roasted about 30 minutes, arrange potatoes around lamb in roasting pan. Roast potatoes with lamb, turning them occasionally and basting with pan drippings.

When lamb is done, place on warm large platter; arrange potatoes around lamb. Let lamb stand 15 minutes for easier carving.

While lamb is standing, prepare gravy: Remove rack from roasting pan. Pour pan drippings into a 2-cup measuring cup; let stand until fat separates from meat juice. Skim 1 tablespoon fat from drippings into 2-quart saucepan; discard any remaining fat. Stir 1 cup water into roasting pan to loosen brown bits; add to meat juice in cup.

Into fat in saucepan over medium heat, stir flour and 1/4 teaspoon salt until blended. Gradually stir in meat-juice mixture and cook, stirring constantly, until gravy thickens slightly and boils; boil 1 minute. Pour gravy into gravy boat. Serve gravy with lamb. Garnish platter with parsley sprigs.