MAIN ARTICLE:
Variety of Lamb Recipes for Every Occasion
Roasted Leg of Lamb
Recipe With New Potatoes
6 garlic gloves, peeled, divided
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 tablespoon Dijon
mustard
1/2 cup fresh mint
2 1/2 pounds grassfed leg of lamb
2 pounds new potatoes, scrubbed and left unpeeled
Place 3 garlic
cloves, salt, pepper, 1 tablespoon olive oil, mustard and mint in food
processor and process until coarse-textured paste forms.
Rub paste over lamb,
coating well, and let stand at room temperature for at least 30 minutes.
Heat oven to 450°F.
Place potatoes,
remaining oil, remaining garlic (whole and peeled), and an additional pinch of
salt and pepper in medium bowl; toss well.
Put potatoes in
bottom of large roasting pan. Place lamb on top of potatoes. Position rack in
lower third of oven. Roast lamb and potatoes for 1 to 1 1/2 hours, or until
meat thermometer registers 140°F (medium-rare).
Remove from oven,
place meat on plate and tent with foil. Allow to rest for 15 to 20 minutes.
Arrange potatoes and lamb on
platter. Garnish with additional fresh mint and serve. Yields 6 to 8 servings.
