Roast lamb with rosemary and potatoes

1 servings

Ingredients

Quantity Ingredient
1 Leg of lamb; bone-in, well
; trimmed 1
; (4-lb/2kg)
2 tablespoons Dijon mustard 25 mL
4 Cloves garlic; minced, divided 4
1 teaspoon Pepper; divided 5 mL
2 tablespoons Chopped fresh rosemary; or 2 tsp/10 mL
; dried, divided 25
; mL
3 pounds Baking potatoes; peeled and very
; thinly sliced (6 to
; 8 large) 1.5 kg
2 larges Onions; sliced 2
½ teaspoon Salt 2 mL
1 cup Dry white wine; chicken stock, or
; water 250 mL

Directions

Pat lamb dry. In small bowl, combine mustard, 2 cloves garlic, ½ tsp/2 mL pepper and 1 tbsp/15mL rosemary. Spread over lamb. Allow to marinate while preparing potatoes.

Arrange potatoes, onions and remaining garlic in bottom of roasting pan.

Sprinkle with remaining rosemary, pepper and salt. Pour wine over top.

Place lamb on top of potatoes. Roast in preheated 400F/200C oven for 80 to 90 minutes for rare. Meat thermometer should read 130F/55C. Turn roast once during cooking.

Allow roast to rest 10 minutes before carving. Serve with potatoes and onions.

Converted by MC_Buster.

NOTES : The potatoes in this dish absorb all the delicious lamb juices. Use any leftover lamb in a grilled meat salad. Recipe from Simply HeartSmart Cooking With Bonnie Stern. Makes 10 to 12 servings.

Converted by MM_Buster v2.0l.

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