As I was pondering what I would write today, remembering that it is Holy Thursday, my thoughts strayed to the fact that today marks the end of Lent and the beginning of the sacred “Triduum”, the three holiest days of the Christian faith. I thought of Jesus and his sacrifice for us as the sacrificial lamb and so for today’s post I made a Rosemary Roasted Leg of Lamb in honor of Him. I roasted potatoes along with the Lamb and it turned out beautiful…
Rosemary Roasted Leg of Lamb & Potatoes
3 1/2 lbs boneless Leg of Lamb
8 garlic cloves, separated
1 tablespoon bunch of fresh rosemary, separated
1 1/2 teaspoons salt, separated
1 1/2 butter
5 large potatoes
1-2 tablespoons extra virgin olive oil
Gather your ingredients. Place four cloves of sliced garlic, 1/2 tablespoon fresh rosemary, 1/2 teaspoon salt and the butter in a food processor and process until smooth. Dice the potatoes and toss them with the remaining 4 cloves of minced garlic, rosemary, salt and olive oil. Place the potatoes in a medium sized roasting pan or baking dish.
Heat the oven to 450 °F. Smear the rosemary butter all over the lamb and tie with kitchen string to keep the lamb intact during roasting (doesn’t have to be tied prettily!!) Place the lamb on top of the potatoes and allow the lamb to sit while the oven is heating up.
Place the Lamb and the potatoes in the oven and roast for 30 minutes. REDUCE the oven temperature to 325 °F and roast an additional 30 minutes. Remove from the oven; cover tightly with aluminum foil and allow to rest for 10-20 minutes to redistribute the juices. Slice the lamb.
Place the roasted potatoes and sliced Lamb on a platter and serve.