Rosemary, Lemon, And Garlic Leg Of Lamb With Roasted Potatoe

Directions

1. Preheat oven to 350 F.
2. Cut off and throw away pith from zested lemon and cut off and throw away zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
3. In a small food processor blend rosemary, garlic, zest, 1 Tbsp. oil, lemon juice, and salt till mix is minced fine.
4. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mix over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 min.
5. Quarter potatoes and in a saucepan cover with salted cool water by 1 inch.
6. Bring water to a boil and cook potatoes, covered, 5 min. Drain potatoes in colander and in a bowl toss with remaining Tbsp. oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
7. Roast lamb and potatoes, stirring potatoes occasionally, 55 min, or possibly till a meat thermometer registers 140 F. for medium-rare. Transfer lamb to a cutting board and let stand 15 min. Increase temperature to 500 F. and roast potatoes and lemons in one layer 5 - 10 min more, or possibly till golden brown. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mix to a platter.
8. Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
9. Serves 6.