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Look for a roughly 5-lb. boneless leg of lamb rolled in netting; no need to unroll and retie. Roast in the netting, and then remove it with kitchen shears.

Cynthia Graubert
Recipe by Southern Living March 2014

Gallery

Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.

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  • Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.

  • Preheat oven to 450°. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.

  • Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.

  • Dice half of lamb; package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.

  • Note: Peel the centers of the potatoes for a pretty presentation, if desired.

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