Rosemary Roast Lamb with New Potatoes

Rosemary Roast Lamb with New Potatoes
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a delicious and easy preparation for lamb. Easy to prepare.
  • 1 leg of lamb (about 5 to 6 lbs.
  • 8 cloves garlic
  • Grated zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary leaves or 1 tbsp dried rosemary leaves, crumbled
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 12 whole new potatoes, scrubbed (about 3 lbs.)
  • 1 tablespoon all-purpose flour
  • ½ cup white wine
  • 1 cup reduced-sodium chicken broth
  1. Preheat oven to 350ºF.
  2. Cut 6 cloves garlic into 8 to 10 slivers each.
  3. Using the tip of a knife, cut shallow slits all over lamb and insert a garlic sliver into each.
  4. Finely chop remaining 2 garlic cloves.
  5. In a bowl, combine garlic, lemon zest and juice, oil, rosemary, salt and pepper.
  6. Place lamb in a large shallow roasting pan, sprayed with vegetable cooking spray; surround with potatoes.
  7. Brush lamb and potatoes generously with lemon-garlic mixture.
  8. Insert meat thermometer into thickest part of leg.
  9. Roast in preheated oven for about 1½ hours, turning potatoes over halfway through roasting, until meat thermometer registers 135ºF for medium-rare. (For medium, remove the potatoes and continue to roast lamb for 15 to 20 minutes more or to your liking.)
  10. Remove lamb to platter; tent with foil and let rest 10 minutes before carving.
  11. Transfer potatoes to a dish; keep warm.
  12. Skim fat in pan; place over medium heat. Stir in flour and cook, stirring, until lightly colored.
  13. Pour in wine; cook, scraping up and brown bits, until wine is reduced by half.
  14. Stir in broth; bring to a boil, stirring, until thickened. Strain through a fine sieve into a warm sauce boat.
  15. Carve the lamb. Arrange slices on serving plate and moisten with some of the sauce; surround with roasted potatoes. Serve with remaining sauce.
Nutrition Information
Serving size: 4 oz Calories: 374 Fat: 12g Saturated fat: 4g Carbohydrates: 31g Sodium: 445mg Fiber: 3g Protein: 35g Cholesterol: 113mg


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