Herb-Crusted Lamb with Roast Potatoes
This is my favorite lamb recipe. I've made it twice for
Easter dinner. It comes from the New Basics Cookbook by
Julee Rosso and Sheila Lukins. I got this cook book for
a wedding present and have enjoyed all the recipes that
I've tried so far.
Carolyn Duby
ckd@cadre.com
Herb-Crusted Lamb with Roast Potatoes
Servings: 8
1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbs olive oil
2 tbs + 2 tsp dried thyme
2 tbs dried rosemary
2 tbs + 1 tsp coarsely ground black pepper
2 tsp ground coriander
30 small red new potatoes, quartered
2 tbs fresh rosemary leaves, chopped
1 tsp kosher salt (coarse salt) (I usually omit the extra salt)
fresh rosemary sprigs for decoration
1. Preheat oven to 425 degrees F.
2. Slit lamb and insert garlic into slits.
3. Brush 2 tbs of olive oil onto lamb.
4. Mix 2 tbs thyme, the dried rosemary,
2 tbs pepper, and coriander in a small
bowl.
5. Place lamb in shallow roasting pan.
Cover outside of lamb with herb crust mixture
made in step 4.
6. Mix the potatoes in a large mixing bowl with
3 tbs olive oil, fresh rosemary, 2 tsp thyme,
and 1 tsp pepper, and course salt.
7. Place potato mixture in roasting pan around lamb.
8. Roast lamb in center of oven for 45 minutes
at 425 degrees F. Reduce heat to 375 degrees F
and stir the potatoes to keep them from sticking.
Cook for 30 more minutes.
9. Remove lamb from oven. Insert instant read
meat thermometer. Temperature should be about
120 degrees F for rare. Let the lamb rest for
15 minutes before carving. While it is resting,
the meat will cook and the temperature will rise
to 135 or 140 degrees F.
10. Serve lamb and potatoes on platter garnished
with fresh rosemary sprigs. Serve with mint jelly.
NOTE: Rare lamb should cook 12 minutes per pound.
Well-done lamb should cook 18 minutes per pound.
Source: rec.food.recipes
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