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Easter: Herb-Roasted Lamb

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 12 large garlic cloves, peeled and divided
  
• 1 Tbsp chopped fresh rosemary leaves
  
• 2 tsp salt, divided
  
• 1 tsp pepper
  
• 2 Tbsp unsalted butter, melted
  
• 1 (6-pound) boneless leg of lamb (trimmed and tied)
  
• 4 to 5 pounds small, unpeeled potatoes (about 15 to 20)
  
• 2 Tbsp olive oil
  






Instructions



1. Preheat oven to 450° F. Place oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
   
   
2. Place 6 garlic cloves, rosemary, salt and pepper, and butter in a food processor fitted with a steel blade. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow lamb to sit at room temperature for 30 minutes to 1 hour.
   
   
3. Toss the potatoes and remaining garlic in a bowl with the olive oil and sprinkle with 1 teaspoon salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast at 450° for 1¼ to 1½ hours, or until the internal temperature reaches 135° (rare) or 145° (medium). Remove from oven and put lamb on a platter. Cover tightly with aluminum foil and let rest for 20 minutes.
   
   Slice lamb and serve with the potatoes.