LEG OF LAMB ROAST WITH ROSEMARY POTATOES

Ingredients

• 4 lbs Coleman natural Bnls leg of lamb
• 5 garlic cloves, slivered
• 2 Tbsp. fresh rosemary
• 2 lemons, juiced
• 4 lbs peeled potatoes
• Salt and pepper to taste
• 2 Tbsp. Olive oil

Preparation

Preheat over to 300 F. Cut potatoes into wedges and set aside in a bowl of cold water. Cut small slits in the lamb and slip the garlic into the meat. Rub the lamb with salt and pepper, 1 tablespoon of the rosemary and the olive oil. Insert a meat thermometer into the thickest part of the meat. Place the lamb in a roasting pan and roast for 45 minutes.

Remove the potatoes from the cold water. Sprinkle them with salt, the remaining 1 tablespoon rosemary, and the lemon juice. Place the potatoes around the lamb in the roasting pan. Continue roasting for an additional 45 minutes, rotating the potatoes occasionally and adding water as needed, to ensure that the pan is never dry.

Check the doneness of the meat with the thermometer. The meat is medium rare at 140 F, well done at 170 F. When the meat is cooked as you like, remove from the oven and let stand for 10 minutes. Slice and serve with the potatoes. Serves 6.

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