- 1 (7- to 9-pound) leg of lamb
- 4 cloves garlic, sliced
- 3/4 teaspoon pepper, divided
- 8 medium potatoes, peeled and halved
- 1/4 teaspoon dried whole rosemary
- 1/4 cup chopped fresh parsley
- 1/2 cup thinly sliced celery
- 2 tablespoons butter or margarine
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
How to Make It
Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with 1/2 teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan.
Bake at 325° for 2 1/2 hours. Add potatoes, remaining pepper, and rosemary; bake 1 1/2 hours or until meat thermometer registers 175°. Remove lamb and potatoes to a warm platter; reserve pan drippings.
Sauté parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes. Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.