Herb-crusted Lamb with Roast Potatoes Recipe
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Ingredients: |
Ingredients: 1 boneless leg of lamb (7-8 lbs) 4 or 5 cloves of garlic, slivered 5 T olive oil 2Tplus 2 t dried thyme leaves 2 T dried rosemary leaves 2 T plus 1 t coarsely ground pepper 2 T ground coriander 30 small red new potatoes, quartered 2 T chopped fresh rosemary leaves 1 t coarse (kosher) salt
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Directions: |
Directions:Preheat oven to 425 degrees. Cut slits all over the lamb with a sharp knife and insert the slivers of garlic into the slits. Brush the lamb all over with 2 T of the olive oil. Combine the 2 T thyme, dried rosemary, 2 T pepper, and coriander in a large bowl and mix well. Pat the herb mixture all over the lamb to form a crust. Place lamb in shallow roasting pan. Place potatoes in a large mixing bowl. Add the remaining 2 t. thyme and 1 t pepper and the coarse salt. Toss to mix well., arrange around the lamb in the pan. Place pan on center rack of the oven; roast for 45 minutes. Then reduce heat to 375 degrees; stir potatoes slightly so they don't stick to the pan and bake for an additional 30 minutes. Remove pan from oven, and insert an instant- reading meat thermometer in thickest part of meat. It should read 120 degrees for rare. Let lamb rest,loosely covered with foil, 15 minutes before carving. (The meat will continue to cook a bit more, and the temperature will rise to 135 to 140 degrees. (For rare lamb, allow 12 minutes cooking time per pound; for well-done lamb, allow 18 minutes per pound. |
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Personal
Notes: I got this recipe from Lynne, beverly's friend, who is a perfectionist. I've done it myself, and though not a perfectionist, it turns out well.( Actually, I had never even bought coriander spice before!). She suggested using the fresh mint vinaigrette (recipe on separate page
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