Bon Appetit/April 2004

Oven-Roasted Lamb with Lemon-Garlic Potatoes
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
20 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2/3 cup fresh lemon juice 1/2 cup plus 2 tablespoons olvie oil 2-1/2 tablespoons dried oregano, divided
1 tablespoon salt 1 large head of garlic plus 12 garlic cloves 4-1/2 pounds large russet potatoes (about 6), peeled, quartered lengthwise, then halved crosswise
2 3-3/4 to 4 pound bone-in legs of lamb



1 Whisk lemon juice, 1/2 cup oil, 1-1/2 tablespoons oregano, and 1 tablespoon salt in large bowl. Break garlic head into individual cloves (about 15). Peel, chop, and add to lemon marinade. Add potatoes; sprinkle with pepepr and toss. Marinate at least 15 minutes and up to 1 hour, stirring often. Drain; reserve marinade.
2 Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500F. Using tip of small sharp knife, make six 1-inch-deep slits in each leg of lamb. Peel 12 garlic cloves; insert 1 in each slit. Brush each leg of lamb with 1 tablespoon oil; sprinkle each with 1/2 tablespoon oregano, and salt and pepper. Place each in center of large rimmed baking sheet. Arrange half of drained potatoes around each. Drizzle each lamb leg with half of reserved lemon marinade.
3 Roast lamb and potatoes 30 minutes. Reduce temperature to 350 F. Continue to roast until thermometer inserted into lamb (not touching bone) registers 135 F for medium-rare, about 1 hour 15 minutes.
4 Transfer lamb to platters; tent loosely with foil to keep warm. Continue to roast potatoes until brown and cooked through, turning occasionally, about 20 minutes longer. Arrange potatoes around lamb. Pour pan juices into glass measuring cup; spoon off fat. Spoon degreased juices over lamb and potatoes.

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