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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2002
MethodTrim 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.
Nutritional facts Per each of 8 servings: about
- Sodium 522 mg
- Protein 38 g
- Calories 489.0
- Total fat 24 g
- Saturated fat 9 g
- Total carbohydrate 28 g
- Iron 27.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 18.0