Garlic Leg of Lamb on Potatoes

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	489489 cal
pro	38 g38g pro
total fat	24 g24g total fat
sat. fat	9 g9g sat. fat
carb	28 g28g carb
fibre	2 g2g fibre
u2011mg chol	138138 u2011mg chol
sodium	522 mg522mg sodium
% RDI:	-
calcium	33 calcium
iron	2727 iron
vit A	11 vit A
vit C	1818 vit C
folate	66 folate

For a grand dinner presentation, a leg of lamb is unsurpassed. Roasting it on a bed of potatoes gives the spuds a rich deliciousness. And the time needed to bring the lamb to medium-rare perfection ensures a crispy topping.

Ingredients

1 1leg of lamblegs of lamb, (about 4-3/4 lb/2.15 kg)
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 tbsp olive oil 2 2tbsp tbspolive oil
6 cloves garlic , minced6 6cloves garlic, minced
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 tsp dried thyme 1 1tsp tspdried thyme
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Potatoes:
8 potatoes , (3 lb/1.5 kg total)8 8potatopotatoes, (3 lb/1.5 kg total)
2 tbsp olive oil 2 2tbsp tbspolive oil
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
3/4 cup water 3/4 3/4cup cupwater

Preparation

Trim all but 1/8 -inch (3 mm) thick layer of fat from lamb. In small bowl, whisk together chopped parsley, olive oil, garlic, Dijon mustard, thyme, salt and pepper; spread all over lamb. Place in large shallow glass dish; cover and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 48 hours.)

Potatoes: Peel potatoes and slice thinly. In large bowl, toss together potatoes, olive oil, salt, thyme and pepper to coat; spread evenly in 14- x 10-inch (35 x 25 cm) roasting pan. Pour water over potatoes; top with leg of lamb.

Roast in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); roast for 1 1/2 hours or until lamb is medium-rare and meat thermometer inserted in thickest part registers 150°F (65°C). Transfer, meatier side up, to cutting board and tent with foil; let stand for 15 minutes.

To carve leg of lamb, grip shank end firmly with clean towel. Cut meat down to bone in 1/4-inch (5 mm) thick slices; cut slices off along bone. Turn lamb and carve as with first side. Serve with potatoes.

Additional information : Tip: For the best results, slice the potatoes thinly using a food processor or ÂÂÂÂÂÂÂÂmandoline.

Source : Canadian Living Magazine: April 2002