Ingredients
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
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By xlaura
Santa Clarita, CA
on May 06, 2013
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Delicious!
It was impossible for me to find a 6lb boneless leg of lamb, but since I was just feeding 4 I settled for a 3.8lb piece. I started cooking at 400 degrees, but after 20 minutes turned it down to 350. I then checked the temperature every 15-20 minutes, for a total cooking time of about 1 hour 10 minutes. Everything about the lamb was wonderful, and I didn't tweak the recipe at all. I highly recommend this recipe.
By pon600
on April 08, 2013
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I should have gone w/my instincts, thinking that 450 for a boneless leg that roasts over an hour seemed too long. But Ina's recipes have been reliable (LOVE the roast chicken that you salt a day in advance. I followed this recipe for the roasting the lamb only (not w/potatoes. The time is entirely too long. When I checked after one hour, the lamb was 180 degrees. Ruined.
By karenede
on January 04, 2013
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Fantastic! I kept it at the 450 the whole time and did lightly cover with foil when it started to brown a bit too much. My family devoured it! I used the ingredients for the rub as suggested but had a much smaller roast (closer to 4 pounds and it was great... so if you're doing a 6 pounder you might want to up the rub ingredients. Ina does it again!
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