Roast Leg of Lamb

1 garlic bulb, roasted
2 tablespoons fresh rosemary leaves
1 lemon, juiced
2 tablespoons olive oil
8-pound whole leg of lamb, bone in
Salt and pepper, to taste

Roast Potatoes
5 lbs. Yukon Gold or Butter potatoes
2 T. chopped rosemary
1 clove garlic
Salt and pepper, to taste


Preheat oven to 400 degrees

Roast garlic by taking only the outermost paper off of each clove and cutting the tip of the cloves off. Place in a small sauce pan along with ½ C. olive oil. Turn heat to medium and wait for cloves to start sizzling. Turn heat to low and simmer for 20 minutes. The paper will slip off while cooking. Remove from oil to cool. Strain and reserve oil.

In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. With a sharp knife, trim away the white skin that covers the lamb (also called fell) as well as the excess fat. Pull up the layer of fat and fell, cutting as you go to expose the meat underneath. Rub marinade all over meat and refrigerate for 6-12 hours.

Rub salt and pepper all over lamb and place right on oven rack with a roasting pan below. Peel, cut into 1 inch pieces, and par boil potatoes for 5 minutes. Toss potatoes with oil from the roasted garlic, rosemary, garlic, and salt and pepper. Once lamb has been roasting for 30 minutes, turn heat down to 350 and place potatoes under the rack which is holding the lamb.

Roast potatoes for 30 minutes, remove.

Cook for 60-90 minutes until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium).

Roast potatoes for 10 minutes at 400 while the lamb rests.