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Roasted Leg of Lamb with Potatoes

Roasted Leg of Lamb with Potatoes

This is my mom’s signature lamb recipe, the marinade is quite simple, onion, lemon juice, herbs and spices, not only it tenderizes the meat but it also makes it especially tasty. Roasted leg of lamb is an ideal dish to make for company because it only takes minutes to prepare the marinade and all you need to do is to put it in a preheated oven and wait for it to be ready while you take care of other things. I don’t bother making gravy to go with it; I simply skim off the fat of the juices from the roasting pan. I served this with a pomegranate, walnut and scallion salad.

  • 1 leg of lamb
  • 1 large yellow onion
  • Juice of 1 lemon
  • 2-3 rosemary sprigs
  • 3-4 thyme sprigs
  • 2 bay leaves
  • 1 tsp coriander seeds
  • Coarse salt and freshly ground black pepper
  •  

Roasted Leg of Lamb with Potatoes

Roasted Leg of Lamb with Potatoes

Roasted Potatoes:

  • 2-3 pounds nugget potatoes
  • 10 whole garlic cloves
  • 1-2 fresh rosemary sprigs
  • 3-4 fresh thyme sprigs
  • Extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  •  

Roasted Leg of Lamb with Potatoes

To make the marinade, grate the onion with a box grater or chop it very finely in a food processor, mix in the rest of the ingredients except for the salt and let the lamb marinate for a few hours, or preferably overnight.

Preheat the oven to 375F.

For a medium rare to medium leg of lamb, place a rack on large roasting pan, season generously with salt, put the leg of lamb with the fat side up and bake for about 2 hours or until a meat thermometer inserted in the thickest part of the meat registers 135-140F. Transfer the leg of lamb to a serving platter, tent with a piece of aluminum paper while the potatoes are browning.

For a fork tender, fall of the bone leg of lamb, marinate the lamb as above, season with salt and use either an oven bag or cover the lamb first with parchment paper and then with aluminum foil, bake for 2 ½ – 3 hours or until the leg of lamb is golden brown and has a nice, crisp crust. Open the bag; transfer the leg of lamb to a serving platter, tent with a piece of aluminum paper while the potatoes are browning. Pour the juices to a small saucepan, skim off the fat and keep it warm until ready to serve.

For the roasted potatoes, start roasting 10-15 minutes before the lamb is done.  Halve or quarter the potatoes depending on their size, remove the stems of the rosemary and the thyme, mix with the potatoes and garlic, season liberally with salt and pepper and pour a little olive oil, mix well and spread on a baking sheet. Bake for 10-15 minutes; increase the oven temperature to 450F after removing the lamb from the oven and continue baking until golden.

Put the potatoes around the lamb in the serving platter and serve immediately.

Roasted Leg of Lamb with Potatoes

Roasted Leg of Lamb with Potatoes

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5 comments to Roasted Leg of Lamb with Potatoes

  • very nice and appetizing!

  • Önce fotoğraflardan başlıyorum, çünkü çok iştah açıcı gözüküyor, ellerine sağlık Fuat:)) İlk akşam yemeğinde denenecek kadar, mükemmel bir tarif ve sunum olmuş sevgili Megi.
    Mutlu yıllar!

  • Ozge

    Well done Megi and Fuat.. Happy new year to you all and the little pumpkin:)

  • Megiciğim, ellerine sağlık. Mükemmel bir mönü olmuş. İlk kuzu but alışverişimde yapacağım aklıma koydum. Annenin tüm tarifleri harika zaten. Sosun ziyan olmaması da süper. Hatta, çorba yapılabilir mi sostan diye düşünmeden de edemedim. Bu arada elma dilim patatesler de enfes görünüyor. Ben henüz denemedim taze patatesle. Minik Sara’cık ve tüm ailenle mutlu ve sağlıklı bir yıl diliyorum canım. Sevgiler.

  • LindenTea

    Thank you Mihaela and Ozge. :)

    Asli, cok tesekkur ederiz, size de mutlu yillar.

    Bengu’cugum, tesekkurler, sosu ancak servis yapacak kadar oluyor, fakat belki kemigini baska sebzelerle pisirip sonra suyunu kullanarak corba yapilabilir, iyi fikir. Sana da sevdiklerinle cok mutlu saglikli bir yil dilerim.

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