Roasted Leg of Lamb Recipe With New Potatoes

Season this Roasted Leg of Lamb Recipe with garlic cloves, Dijon mustard and fresh mint, and serve new potatoes on the side.
By Karen Keb
2013 Guide to Sheep and Goats

Season roasted leg of lamb with garlic and more for this Roasted Leg of Lamb Recipe With New Potatoes.
Photo By Karen Keb


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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.








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