Roasted Boneless Leg of Lamb with Rosemary Potatoes #SundaySupper

Happy Easter! We’re not terribly religious around here, but we do take time to celebrate the major holidays, Easter being one of our favorites. This week’s #SundaySupper is all about the holiday feast, and Alaiyo over at Pescetarian Journal is hosting. Occasions such as this bring the family together and deserve a special meal, so I’ve whipped up this leg of lamb that has been roasted with white wine and garlic. The rosemary potatoes cook around the lamb to soak up all that lamby goodness.

Originally I intended to prepare for you my favorite ham and scalloped potatoes recipe, but I ended up tabling that plan since the family wanted that for the actual holiday (which we celebrated yesterday).  As it turned out, we were in 16 for dinner, so rather than making my scalloped potato recipe, I used my mom’s, which served more (plus it had been ages since we had it). Have you ever encountered a potato that refused to cook? Every once in a while this seems to happen. I had everything timed to come out of the oven at 5:00 p.m., but the potatoes would have none of that! The problem may have been that my mom’s 20+ year old convection oven no longer has the umph to cook such a big dish, but two and a half hours later, they were finally done. Fortunately everyone agreed they were worth the long wait!

The ham, of course, was perfection, despite the fact that it was an hour in before I realized I hadn’t removed the little plastic cover from the bone. You’d think it was my first rodeo, and it just goes to show even experienced cooks blunder from time to time. I’m looking forward to the leftovers though–the ham will be used in this crazy good mac and blue cheese with ham recipe and the bone is going in my Mom’s Savory Pork & Beans.

Meanwhile, days earlier, we enjoyed this roasted leg of lamb for an early Easter dinner. Also my mom’s recipe, slits in the lamb are stuffed with garlic and rosemary, allowing the flavors to permeate the meat, and the whole thing is roasted in a pan of white wine. The potatoes get parboiled, so they’ll cook quicker. Then they get tossed with melted butter and rosemary before going into the pan. Later, while the lamb is resting, the potatoes finish off at a high temp just to crisp them up. All you need is a salad and a good bottle of wine, and you’re all set.

Pat the lamb dry, and begin piercing the bottom side of the roast with the tip of a sharp knife. Note, the roast is actually right-side up in this picture.

Stuff the slits with slivers of garlic along with a few rosemary leaves. Sprinkle with salt and pepper. Once the bottom is done, flip the roast right-side up (pictured here), add the wine to the pan, then finish dressing the lamb with the garlic and rosemary. Sprinkle with salt and pepper, then place in the oven for 30 minutes.

Meanwhile wash and halve the potatoes, then boil in a pot of salted water until a fork can be inserted into the flesh (but not fully cooked).

Drain the potatoes and toss with the melted butter, rosemary, salt and pepper. Remove the roast from the oven, baste it, then add the potatoes around it in the pan. Return to the oven for an additional 30-40 minutes.

Remove the roast from the oven about five degrees below the desired doneness, and allow it to rest for about 15 minutes.

Crank up the oven to 450F, and return the potatoes for another 20 minutes or until they start to crisp up.

Enjoy!

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5.0 from 4 reviews

Roasted Leg of Lamb with Rosemary Potatoes

 

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Prep time

15 mins

Cook time

1 hour 10 mins

Total time

1 hour 25 mins

 

Boneless leg of lamb is roasted with white wine and garlic and rosemary potatoes for a special Easter dinner.

Author: Anne Papina

Recipe type: Main

Cuisine: American

Serves: 4-6

Ingredients

• 1 3-lb boneless leg of lamb
• 3 cloves garlic
• 4 or 5 sprigs rosemary
• 1½ cups dry white wine (I used Rossi chablis)
• Salt and pepper to taste
• 1½ lb small red potatoes
• 4 tbsp butter, melted
• ½ tsp Kosher salt

Instructions

1. Preheat oven to 350F.
2. Pat down the roast with paper towels. Do not remove the butcher's netting as it's holding it together!
3. Starting with the bottom side of the roast, pierce small slits into the roast all over with just the tip of a sharp knife (see pictures). Cut the garlic into small slivers, and stuff one into each slit. Break off the rosemary leaves, and stuff into the slits with the garlic. Sprinkle with salt and pepper, then place in your roasting pan right side up.
4. Pour the wine over the roast, then continue piercing slits into the top and sides of the roast, stuffing with the garlic and rosemary as you go. The roast will look like it's sprouting trees, but this really gets the flavors into the meat. Sprinkle the top with salt and pepper, then place in the oven for 30 minutes.
5. While the lamb is cooking, rinse and cut the potatoes in half, then bring to a boil in a pot of water. Cook only until the potatoes can be pierced with a fork, being careful not to overcook. Chop enough rosemary to make 2 tablespoons, then in large bowl, toss the potatoes with the rosemary, melted butter, kosher salt, and a few twists of the pepper mill.
6. At the 30 minute mark on the roast, remove it from the oven to baste, then add the potatoes around the roast in the pan. Return to the oven and cook an additional 30-40 minutes until the desired doneness is reached. For rare, that's 125F; medium-rare is 130-135F; medium is 135 to 140F; and well done is in the 155 to 165F range. Since the meat will continue to cook while it's resting, figure on taking it out of the oven five degrees below the desired doneness.
7. Remove the lamb from the oven, and allow it to rest on a cutting board. Meanwhile, increase the oven temp to 450F, and return the potatoes to the oven for another 15 minutes or so until they start to crisp up.
8. Once the potatoes are done, the lamb should be ready to cut and serve. (Be sure to remove the butcher's netting before cutting!)

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Let’s see what the others have cooked up!

Breakfast/Brunch

• Colomba Muffins from Manu’s Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane’s Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox “Pie” from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

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Tagged as: Easter, garlic, Lamb, Potatoes, roast, rosemary