The thing we like best, though, about this recipe is that it lends itself well to leftovers. Watch for another recipe in a couple of days that will put any roasted lamb leftovers to equally delicious use.Windowsill Herb Garden Lamb and Potatoes
Prep time: 20 minutes
Cook time: about 1 1/2 hours
1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)*
8 cloves garlic, minced
1 boneless leg of lamb (about 3 lbs.)
4 lbs. Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 cups frozen, thawed pearl onions
1 tablespoon olive oil
2 lemons, cut into 1/4-inch thick slices
Freshly ground kosher or sea salt and pepper to taste
Preheat oven to 350°F. Stir together herbs and garlic in a small bowl; set aside 2 tablespoons.
Remove ties or netting from lamb. Using a small sharp knife, make slits deep into the lamb spacing 1/2-inch apart. Rub the larger amount of herb mixture over the surface and into the center of the lamb, pressing mixture into the slits. Tie in 2 places with kitchen string to secure.
Place potatoes, onions, oil, lemons and reserved herb mixture in a large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper.
Cook for about 1 1/2 hours or until lamb is cooked to your liking (145°F for medium rare, 160°F for medium), stirring vegetables every 1/2 hour. Makes 8 servings.
*May be substituted with 2 teaspoons each dried rosemary, thyme, and marjoram.
Nutrition per serving:
463 calories, 14 g total fat, 5 g saturated fat, 120 mg cholesterol, 107 mg sodium, 42 g carbohydrate, 6 g dietary fiber, 40 g protein, 82% daily value for vitamin C, 27% daily value for iron
Recipe and photo courtesy of the Tri-Lamb Group.