Ingredients
- 1 4-5 lb. leg of lamb, bone-in
- salt and pepper
- xtra virgin olive oil
- 5 each garlic cloves, peeled and sliced; more for later
- 2 cups water
- 8 each gold potatoes, peeled and cut into wedges
- 1 each yellow onion, peeled and cut into wedges
- 1 tsp. paprika
- 1 tsp. garlic powder
- Fresh parsley for garnish, optional
Rub Ingredients
- 15 each garlic cloves, peeled
- 2 TBSP dried oregano
- 3 TBSP mint
- 1 TBSP paprika
- 1/2 TBSP nutmeg
- 1/2 cup extra virgin olive oil
- 2 each lemons, juiced
Servings: servings
Units:
Instructions
- Bring the leg of lamb to room temp - this should take approximately 1 hour.
- Pulse to combine the rub ingredients in a food processor and blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Turn the oven on broil. Place the leg of lamb on a wire rack lined sheet pan and place on the top rack with only a few inches away from the heating element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven and adjust the oven temperature to 325 degrees F.
- When the lamb is cool enough to be handled, insert the garlic slices into the slits and cover completely with the rub. Place it in the middle of a roasting pan with an inside rack and add two cups of water to the bottom of the roasting pan.
- Season the potatoes and onions with the paprika, garlic powder and a small amount of salt and add them to the pan alongside of the lamb.
- Place foil over the roasting pan, making sure it does not touch the lamb, and roast in a 325 degrees F oven for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F. Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F). Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.
- Remove lamb from the oven and let rest for approx. 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F).
- Slice, serve, and enjoy!
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