by chuffedlittlemuffin-deactivated

This is a boneless leg of lamb roasted with potatoes. It’s real good and real easy. Here’s what you do:

1. Get a boneless leg of lamb, 5-6 pounds.
2. Put 6 cloves of garlic in the food processor, along with 1 tablespoon of chopped rosemary (you have to chop it first, at least with my food processor), 1 tablespoon of salt, one teaspoon of pepper, and 2 tablespoons of melted butter. Chop it until it’s a paste.
3. Dry off the lamb with paper towels.
4. Tie the lamb up. I did this with kitchen twine. I just cut lots of pieces and tied rings around the lamb. Then I took a longer piece to tie it longways. I wrapped it around the middle ring, then flipped the lamb over, went underneath a couple of the rings on that side, flipped it over again, pulled tight, and tied it off. (It came in a red net thing, but I couldn’t stomach the idea of cooking it in a hairnet.)
5. Rub the butter mixture all over. Let it sit out for 30-60 minutes.
6. Toss potatoes (I used a little over two pounds) in olive oil, salt, and pepper. Put them on a pan and put the lamb on top. (I should have used potatoes that were a bit bigger—these tiny ones were a little overdone. But they were so cute!)
7. Roast at 425 for an about hour an fifteen minutes, until you get the inside of the lamb to 135.
8. Let it rest for 20 minutes, slice, and serve.

It will look like this:

And it will taste like heaven. Thanks Ina!

2 years ago

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