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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Garlic Roast Lamb with Potatoes Recipe

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This recipe for Garlic Roast Lamb with Potatoes is from The Ethnic Cooking and Culture Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 1/2 to 6 pound Leg of Lamb
16 Red Skin Potatoes
2 large Onions, sliced
6 cloves of Garlic
Salt & freshly ground pepper to taste
2 tablespoons fresh rosemary

Optional: 6 small carrots cut in bite size pieces
Directions:
Directions:
Preheat oven to 375º. Cut 10 very thin lengthwise slivers from garlic: chop remaining garlic.

Pierce lamb with point of a sharp knife to make holes for garlic slivers. Space evenly until all 10 slivers are inserted. Sprinkle lamb with salt and pepper. Place lamb in a roasting pan.

Wash potatoes and add to pan around lamb. Sprinkle lamb with remaining chopped garlic,salt and pepper. Add sliced onions, rosemary and 3/4 cup of water to pan.

Cover with foil. Bake for 1 hour. Uncover and stir vegetable. Add 1/4 cup of water if pan is dry. Bake an additional 30 minutes and stir again. If pan is dry some water can be added.

Continue roasting for another 10 to 30 minutes, basting lamb and vegetable occasionally, or until is very tender. Use meat thermometer. Lamb is medium done at 150 degrees, and well 160 degrees for well done. If potatoes and vegetable are not tender and brown remove lamb and bake potatoes and vegetable uncovered until tender.

Let meat rest on a cutting board for 15 minutes before carving. Meanwhile, spoon juices over potatoes and keep warm in low oven.

After lamb is carved , place vegetable around the meat a garnish fresh parsley.
Number Of Servings:
Number Of Servings:
8

 

 

 

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