ِRosemary Roasted Leg of Lamb and Potatoes
by fariba Rajabi
This classic recipe, Rosemary Raosted Leg of Lamb is a dish that never disappoints your gals at the party! The aromatic rosemary mixed with the flavor of natural fat from the lamb is just mmmm. I think it is a kind of therapy if you suffer from just-put-together- everyday-lunches at work. Soft roasted potatoes on the side carry the same flavor from rosemary and they are a perfect complementary to this ceremonial dish. When my family gathers on weekends and I know that they are awaiting for a good food, this is what I make for them. This recipe is insanely delicious; I totally recommend you make it once and guarantee you will be in total love with it.
1peice (4 to 5 pound) shank-end leg of lamb, trimmed
5 garlic cloves, cut into slivers
1 large spring of rosemary, stems removed
¼ cup olive oil
10 small cubes of frozen butter
¼ cup red wine vinegar
Salt and pepper
1 full Tbs cornstarch
3 pounds fingerling potatoes, cut into halves
4 Tbs fresh rosemary
2 tsp chopped garlic
Salt and pepper to taste
2Tbs melted butter or olive oil
Directions for Lamb Roast
Preheat the oven to 350 degrees F.
Mix olive oil, vinegar, sugar, and rosemary leaves in a mixing bowl.
Using a sharp knife, make small holes all over the lamb. Poke the garlic and butter into the holes. Place the lamb, fat side up, in a large roasting pan.
Brush the lamb with the vinegar mix and save the extras. Sprinkle with salt and pepper. Roast for 60 to 75 minutes, and then brush the lamb again with the extra mix. Roast for another hour for a well-done roast. Transfer the lamb to a cutting board. Cover with foil and let rest 15 minutes.
Meanwhile, dissolve cornstarch in ¼ cup cold water. ٔThen, filter the extra broth from bottom of the pan. Transfer broth into a saucepan and add the cornstarch. Stir continuously and simmer for 5 minutes on low heat. Serve in a saucer along with roast.
Slice the lamb and serve.
Directions for Rosemary Potatoes
Boil potatoes for 5 minutes to lightly soften. This results in softer roasted potatoes. This stage is optional.
In a large bowl, combine potatoes with rosemary, garlic, salt, pepper, and olive oil.
Cover a baking pan with parchment paper. Spread potatoes out over the baking pan. Bake at 350 degrees F for minutes, or until golden.