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Delight in a gourmet lamb chop meal with vibrant vegetables and herbs on a elegant plate.

Roasted Lamb

My family cooked this slow-roasted leg of lamb for every special occasion and holiday, and it was a dish that everyone cherished every year. 
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
pickling time 30 minutes
Total Time 2 hours
Course Main Course
Calories 258 kcal

Ingredients
  

  • 6 large cloves garlic peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter melted
  • 1 4 pound boneless New Zealand leg of lamb, trimmed and tied
  • 2 pounds small red potatoes halved
  • 6 large cloves garlic unpeeled
  • 2 tablespoons olive oil

Instructions
 

  • Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and blended. Coat top and sides of lamb with rosemary paste; leave aside at room temperature for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; lay potatoes and garlic around lamb.
  • Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.

Notes

Cook to your preferred temperature—rare, medium, or my favorite, meltingly soft.