Reviews (1) Add Rating & Review 54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5 Martha Stewart Member Rating: Unrated 12/28/2010 Recipe and results were great, but only after I realized the mistake made in both the oven temperature AND internal temperature. My Christmas dinner was delayed and almost ruined because of the instructions. Unless you want Lamb Sushi...beware! The internal temperature for medium rare lamb is 150 degrees, and after seartint at 450, reduce to 350. After reducing to 300 there wasn't even the smell of lamb cooking...the temp was that low. Would be great if someone could update the instructions.
Back to Roasted Marinated Lamb with Lemon and Rosemary Potatoes All Reviews for Roasted Marinated Lamb with Lemon and Rosemary Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Marinated Lamb with Lemon and Rosemary Potatoes Credit: Anna Williams Recipe Summary total: 3 hrs Servings: 8
Ingredients Ingredient Checklist Wide strips zest and fresh juice from 2 lemons 1 head garlic, cloves smashed and peeled 2 tablespoons chopped fresh rosemary leaves 1/2 cup extra-virgin olive oil 4 pounds boneless leg of lamb roast, tied at 1-inch intervals Coarse salt and ground pepper 4 pounds small Yukon gold potatoes, peeled
Cook’s Notes If you can’t find small Yukon gold potatoes, simply halve or quarter larger ones. Do not substitute russet potatoes, as they will fall apart during cooking.
Gallery Roasted Marinated Lamb with Lemon and Rosemary Potatoes Credit: Anna Williams
Recipe Summary total: 3 hrs Servings: 8
Gallery
Roasted Marinated Lamb with Lemon and Rosemary Potatoes Credit: Anna Williams
Roasted Marinated Lamb with Lemon and Rosemary Potatoes
Credit: Anna Williams
Roasted Marinated Lamb with Lemon and Rosemary Potatoes
Recipe Summary total: 3 hrs Servings: 8
Recipe Summary
total: 3 hrs
Servings: 8
total: 3 hrs
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
- Wide strips zest and fresh juice from 2 lemons 1 head garlic, cloves smashed and peeled 2 tablespoons chopped fresh rosemary leaves 1/2 cup extra-virgin olive oil 4 pounds boneless leg of lamb roast, tied at 1-inch intervals Coarse salt and ground pepper 4 pounds small Yukon gold potatoes, peeled
Directions
Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.
Cook’s Notes If you can’t find small Yukon gold potatoes, simply halve or quarter larger ones. Do not substitute russet potatoes, as they will fall apart during cooking.
Cook’s Notes
If you can’t find small Yukon gold potatoes, simply halve or quarter larger ones. Do not substitute russet potatoes, as they will fall apart during cooking.
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
Martha Stewart Member Rating: Unrated 12/28/2010 Recipe and results were great, but only after I realized the mistake made in both the oven temperature AND internal temperature. My Christmas dinner was delayed and almost ruined because of the instructions. Unless you want Lamb Sushi...beware! The internal temperature for medium rare lamb is 150 degrees, and after seartint at 450, reduce to 350. After reducing to 300 there wasn't even the smell of lamb cooking...the temp was that low. Would be great if someone could update the instructions.
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
Add Rating & Review
54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
54 Ratings 5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
5 star values: 7 4 star values: 18 3 star values: 18 2 star values: 6 1 star values: 5
Martha Stewart Member Rating: Unrated 12/28/2010 Recipe and results were great, but only after I realized the mistake made in both the oven temperature AND internal temperature. My Christmas dinner was delayed and almost ruined because of the instructions. Unless you want Lamb Sushi...beware! The internal temperature for medium rare lamb is 150 degrees, and after seartint at 450, reduce to 350. After reducing to 300 there wasn't even the smell of lamb cooking...the temp was that low. Would be great if someone could update the instructions.Martha Stewart Member
Rating: Unrated 12/28/2010
Recipe and results were great, but only after I realized the mistake made in both the oven temperature AND internal temperature. My Christmas dinner was delayed and almost ruined because of the instructions. Unless you want Lamb Sushi…beware! The internal temperature for medium rare lamb is 150 degrees, and after seartint at 450, reduce to 350. After reducing to 300 there wasn’t even the smell of lamb cooking…the temp was that low. Would be great if someone could update the instructions.
Rating: Unrated
All Reviews for Roasted Marinated Lamb with Lemon and Rosemary Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Marinated Lamb with Lemon and Rosemary Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
