Roast Leg of Lamb with Potatoes

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2.5 kg (3 1/2 lb) leg of lamb, boned
1/2 lemon, juice only
30 ml (2 tbsp) bread crumbs
15 ml (1 tbsp) lemon zest, grated
30 ml (2 tbsp) fresh parsley, finely chopped
Salt and freshly ground pepper to taste
6 garlic cloves
1 sprig fresh rosemary
60 ml (4 tbsp) extra-virgin olive oil
250 ml (1 cup) chicken stock
900 g (2 lb) small new potatoes, peeled
4 Italian plum tomatoes, in thick slices
2 garlic cloves, chopped
Fresh parsley, chopped to taste
Salt and freshly ground pepper to taste
125 ml (1/2 cup) extra-virgin olive oil
100 g (3/4 cup) Parmesan cheese, grated
Salt and freshly ground pepper to taste
Fresh parsley, chopped to taste

Directions

  1. Preheat oven to 180°C/350°F.
  2. Rub the lemon juice into the meat and allow to dry for a few minutes.
  3. Combine the bread crumbs, lemon zest and parsley and pat the mixture onto the lamb.
  4. Place the lamb on a roasting pan. Sprinkle with salt and pepper, and put the garlic cloves and rosemary in the bottom of the pan.
  5. Roast in the preheated oven for 30 minutes. Add the chicken stock to the pan and roast another 45 minutes.
  6. Meanwhile, arrange potatoes and tomato slices in a baking dish. Sprinkle with chopped garlic, parsley, salt and pepper, and drizzle with olive oil. After the lamb has roasted for one hour and 15 minutes, place the vegetables in the over with it for 15 minutes.
  7. Remove lamb from oven (total roasting time: 1.5 hours). Sprinkle the vetetables with the grated Parmesan and continue baking them for another 15 minutes.
  8. Meanwhile, transfer the lamb to a hot serving platter, cover with foil and allow to rest until the vegetables are done.
  9. Strain the pan juice through a fine sieve and adjust the seasoning.
  10. Sprinkle the vegetables with chopped, fresh parsley and arrange them around the meat on the platter. Serve with the strained pan juices.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2153