SAVORY LEG OF LAMB & POTATOES - recipe

SAVORY LEG OF LAMB & POTATOES

INGREDIENTS:

2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives

DIRECTIONS:

Preheat oven to 350 degrees. 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 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.

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

Yield: Serves 6