Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
20 Mins
Total Time
3 Hours
Makes 4 to 6 servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

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Ratings & Reviews

PaulaJager's Review

March 12, 2014
That was amazing! Turned out beautifully with a nice firm crust. The potatoes were perfectly done. I followed the directions to a tee for the time and after 50 min at 450 it was 140 degrees -- a little more done than I prefer. Next time I will cook less or check the temperature sooner. I made the Rosemary Lamb Stew 2 days later and it was equally delicious.