Garlic Leg of Lamb on Potatoes
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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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 489 |
| pro | 38 g |
| total fat | 24 g |
| sat. fat | 9 g |
| carb | 28 g |
| fibre | 2 g |
| u2011mg chol | 138% |
| sodium | 522 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 27% |
| vit A | 1% |
| vit C | 18% |
| folate | 6% |
Suggested Recipes
-
1 leg of lamb (about 4-3/4 lb/2.15 kg)
1/4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) olive oil
6 cloves garlic, minced
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
Potatoes:
8 potatoes (3 lb/1.5 kg total)
2 tbsp (25 mL) olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each dried thyme and pepper
3/4 cup (175 mL) water
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.
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 mandoline.
Tags:
Source
Canadian Living Magazine: April 2002
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