Roasted Leg of Lamb with Lemon Roasted Fingerling Potatoes with Fresh Mint

Serves 4

For the Lamb

• One 6 lb boneless leg of lamb

• 8 cloves garlic, peeled and crushed

• 3 tablespoon fresh thyme, de-stemmed and rough chopped

• 1 tablespoon fresh mint, de-stemmed and rough chopped

• 1 tablespoon fresh cracked black pepper and salt

• ¼ cup extra virgin olive oil

• ½ cup meat broth

For the Potatoes

• 18 oz fingerling potatoes

• 2 oz lemon juice

• 2 cloves garlic, peeled and rough chopped

• 2 tablespoon oregano leaves

• 2 tablespoons salt and freshly cracked black pepper

• 2 tablespoon extra virgin olive oil

Method:

TO MAKE THE LAMB

1. Preheat oven to 450°F.

2. Mix together in a small bowl, the garlic and herbs, and season with salt and pepper.

3. With the sharp point of a pairing knife, make 1-inch deep slits in the fat of the lamb, and using just your fingers, fill with the garlic herb mixture. Make at least 10 slits evenly around the leg of lamb. Rub with olive oil and season with salt and pepper again.

4. Place lamb on roasting rack, place in preheated oven and cook at 425°F for 30 minutes, then turn oven down to 300°F and cook for 1 1/2 hours or until lamb has reached an internal temperature of 135°F for medium.

5. Remove lamb from oven and place on a warm serving platter, remove butcher twine and let rest. Skim fat from bottom of roasting pan then place pan over medium heat. When very hot, add the meat broth and while stirring, scrap up all the bits stuck to bottom of the pan.

6. Cook until sauce has good flavor. Serve sauce with the lamb.

TO MAKE THE POTATOES

1. Heat the oven to 450°F.

2. In a large mixing bowl, add the potatoes and lemon juice, and toss thoroughly.

3. Add the garlic, oregano, salt and pepper, and enough olive oil to moisten well. Place in a baking dish.

4. Roast for 30 minutes until the potatoes are cooked and brown.

5. Halfway through, turn the pieces over.