Roasted Leg of Lamb with Yukon Gold Potatoes
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Roasted Leg of Lamb with Yukon Gold Potatoes
Category
Meat and Poultry
Ingredients
Ingredients
- 2 tablespoons finely grated lemon peel
- 1/2 cup Fustini’s Herbs de Provence olive oil, divided, plus additional for brushing
- 1/2 cup Fustini's Pomegranate balsamic
- 2 teaspoons freshly ground black pepper
- 1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
- 8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
Directions
- Place lamb in a roasting pan and pierce all over a fork. Whisk balsamic, olive oil, and lemon peel until emulsified then pour over the leg of lamb. Cover and chill overnight.
- Preheat oven to 425°,F. Drain marinade from pan and brush lamb with oil. With fat side up. Roast lamb 15 minutes.
- Place potatoes in a large bowl. Add 1/4 cup olive oil. Sprinkle with salt and pepper, toss to coat.
- Reduce oven temperature to 350°,F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over, brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter.
- Continue to roast lamb until instant-read thermometer registers 130°,F to 135°,F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter, let rest 20 minutes. While lamb rests, return potatoes to pan, warm in oven 10 minutes to heat through. Arrange potatoes and lamb on platter before serving.