• Ingredients: 18
  • Serves: 6

Rosemary, lemon, and garlic leg of lamb with roasted potatoes with garnish: fresh rosemary sprigs and lemon wedges.

Ingredients

  • Garnish: fresh rosemary sprigs and lemon wedges

Accompaniment:

  • *available at Asian markets and some specialty foods shops

Filling

For glaze

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander.

    For this step you will need

  2. Step 2 In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.

    For this step you will need

  3. Step 3 With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
  4. Step 4 Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.

    For this step you will need

  5. Step 5 Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes.

    For this step you will need

  6. Step 6 Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
  7. Step 7 Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F.
  8. Step 8 for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F.
  9. Step 9 and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives.

Nutrition information

Calories 3,608 Carbohydrates 32 g (11%)
Fat 369 g (568%) Protein 37 g (74%)
Saturated Fat 188 g (939%) Sodium 404 mg (17%)
Polyunsaturated Fat 16 g Fiber 4 g (15%)
Monounsaturated Fat 151 g Cholesterol 407 mg (136%)