Rosemary Roasted Lamb With Lemon Potatoes - cooking recipe

Ingredients

1/4 cup olive oil
2 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp dry white wine
2 tsp seasoned pepper
2 tbsp chopped fresh thyme
4 1/2 lbs leg of lamb
2 cloves garlic, peeled and sliced
1 tbsp fresh rosemary leaves
12 None potatoes (about 5 lbs), peeled and cut into 1 inch pieces
1/3 cup lemon juice
1/2 tbsp grated lemon zest
2 tbsp chopped fresh rosemary
1/2 tsp cracked black pepper

Preparation

To prepare the lamb, combine the oil, zest, juice, wine, pepper and thyme in a medium bowl and mix well. Trim the excess fat from the lamb. Using the point of a knife, make 12 incisions evenly over the top of the lamb leg. Place a slice of garlic and some of the rosemary leaves in each incision. Pour the marinade over the lamb, cover and refrigerate, turning the lamb occasionally, for 3 hours or overnight.
Preheat the oven to 400\u00b0F.
Drain the lamb, reserving the marinade. Place the lamb in large roasting pan and cook, uncovered, for 40 mins.
To make the lemon potatoes, place the potatoes in a bowl, then pour over the combined remaining ingredients and mix well. Add to the roasting pan with the lamb and roast for a further 50 mins, turning occasionally, or until the lamb and potatoes are tender. Remove the lamb from the pan, cover, and keep warm. Drain the juices from the pan and reserve.
Increase the oven temperature to 475\u00b0F. Bake the potatoes for a further 20 mins or until browned and crisp. Remove from the pan, cover and keep warm.
Heat the reserved marinade and reserved juices in the roasting pan (check that it is flame-proof) on the stove and bring to a boil. Serve the lamb sliced with the lemon potatoes and, if desired, steamed green beans.