Lamb, Roasted With Herb Pesto And Potatoes - cooking recipe

Ingredients

1 4 to 5 lb leg of lamb
6 cloves garlic
1 package mint
1 package basil
1 package rosemary
2 tablespoons olive oil
1/2 lemon lemon juice
2 -1/2 pounds potatoes, cut in quarters
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped rosemary
Salt
Pepper

Preparation

Pulse garlic, herbs, and olive oil in food processor until it resembles pesto. Trim silvery membrane and some fat from lamb. Coat fat side of lamb with pesto, cover with plastic wrap and refrigerate overnight or up
to 24 hours.

Remove from refrigerator, uncover, squeeze juice of 1/2 of a lemon over lamb and season with salt and pepper. Let rest 30 minutes prior to roasting.

Preheat oven to 425 degrees. Roast lamb uncovered for 15 minutes. Reduce oven temperature to 350 degrees and roast 20 minutes per pound. [Check whether it should be less than 20 min/pound.] Continue roasting lamb until near 45 minutes from done.

Toss quartered potatoes with olive oil, garlic, and rosemary. Scatter around the roast and sprinkle with salt and pepper. Continue roasting 30-45 minutes or until browned.

Allow roast to rest 10 minutes before carving. Plate sliced meat and potatoes. Pour juices from pan and cutting board over the meat and potatoes. Garnish with herbs.