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Prep Time:20minutes Cook Time: 1 1/2 hours Ingredients: 1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)* 8 cloves garlic, minced 1 boneless leg of lamb (about 3 lbs.) 4 lbs. Yukon Gold potatoes, cut into 1-inch cubes 1 1/2 cups frozen, thawed pearl onions 1 tablespoon olive oil 2 lemons, cut into 1/4-inch thick slices Freshly ground kosher or sea salt and pepper to taste Instructions: Preheat oven to 350°F. Stir together herbs and garlic in a small bowl; set aside 2 tablespoons. Remove ties or netting from lamb. Using a small sharp knife, make slits deep into the lamb spacing 1/2-inch apart. Rub the larger amount of herb mixture over the surface and into the center of the lamb, pressing mixture into the slits. Tie in 2 places with kitchen string to secure. Place potatoes, onions, oil, lemons and reserved herb mixture in a large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper. Cook for about 1 1/2 hours or until lamb is cooked to your liking (145°F for medium rare, 160°F for medium), stirring vegetables every 1/2 hour. Makes 8 servings. *May be substituted with 2 teaspoons each dried rosemary, thyme, and marjoram. Nutrition per serving: 463 calories, 14 g total fat, 5 g saturated fat, 120 mg cholesterol, 107 mg sodium, 42 g carbohydrate, 6 g dietary fiber, 40 g protein, 82% daily value for vitamin C, 27% daily value for iron |
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