Roast Leg of Lamb with Rosemary-Scented Potatoes

Family Meal, Fit for Company, Fit for a Crowd, Great Leftovers

Sometimes it’s hard to beat the classics. Such is the case with this recipe, which relies on traditional Mediterranean ingredients for its flavor: lemon, rosemary, and olive oil. Because the potatoes are roasted right in the pan alongside the lamb, they not only turn brown, but also pick up the flavors of the lamb herb paste. The paste is best applied to the roast a day ahead, but if time does not allow, rub it on any time before roasting. This is a perfect roast for Easter dinner.

Serves 8, with leftovers

INGREDIENTS:

• Lemon-Rosemary Paste
• 4 garlic cloves, peeled
• 4 teaspoons salt
• 2 tablespoons finely grated lemon zest
• ¼ cup fresh rosemary leaves
• 2 teaspoons freshly ground black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• 1 6- to 8-pound whole bone-in leg of lamb, fat trimmed
• 8 medium Yukon Gold potatoes (about 3½ pounds total), peeled and halved lengthwise
• 1 cup olive oil
• 3 tablespoons finely chopped fresh rosemary
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Paste: Pound the garlic with the salt in a mortar with a pestle, or pulse in a small food processor until it forms a paste. Add the lemon zest and rosemary and pound or pulse to bruise the rosemary, about 1 minute. Stir in the pepper, lemon juice, and oil to make a soft, spreadable paste.
2. Place the lamb fat side up on your work surface and cut shallow diagonal gashes across the fat, about ½ inch apart. Coat the top of the lamb with the rub, working some into the gashes. If any rub remains, rub some onto the ends and the underside of the lamb. Wrap the lamb in plastic wrap and refrigerate, preferably overnight, or for up to 24 hours. (If time does not allow, try to apply the lemon rosemary rub at least 2 hours before roasting and let it marinate at room temperature.)
3. The next day, remove the lamb from the refrigerator, unwrap, and let it sit at room temperature for 2 hours.
4. Preheat the oven to 425°F, with a rack in the middle
5. Place the lamb fat side up in a roasting pan, preferably nonstick. Roast for 15 minutes.
6. Meanwhile, place the potatoes in a large bowl and toss with the oil, rosemary, and salt and pepper to taste.
7. Remove the lamb from the oven and reduce the heat to 350°F. Lay the potatoes cut side down around the lamb and return the pan to the oven. Roast for 40 minutes. Using a small metal spatula, turn over the potatoes, taking care that the crisp brown bottoms do not remain stuck to the pan. Brush the potatoes with the pan juices. Roast for 15 minutes more, or until the internal temperature of the lamb registers 120°F to 125°F on an instant-read thermometer, for medium-rare, and the cut sides of the potatoes are browned and crisp. Transfer the potatoes to a warm platter and let the lamb rest, loosely covered with aluminum foil, for 20 minutes before carving. (If the potatoes have not adequately browned and crisped but the lamb is done, transfer the lamb to a platter, increase the oven temperature to 400°F, and continue to roast the potatoes while the lamb is resting.) If the potatoes cool down, reheat in the oven for 10 minutes before serving.
8. To serve, slice the lamb and arrange on the platter with the potatoes.

ALTERNATIVE CUTS:

• Boned, rolled, and tied whole leg of lamb; rack of lamb (reduce the rosemary rub by one quarter and the roasting time to 25 to 30 minutes; leave out the potatoes, or begin them in a separate pan 30 minutes before roasting the lamb); or lamb shoulder roast (add 30 to 45 minutes more to the cooking time and roast to an internal temperature of 145°F to 150°F; make sure to remove the potatoes when they are done). A goat leg of the same weight.

COOK’S NOTE:

• This lamb goes well with an earthy, full-flavored wine, such as Châteauneuf-du-Pape, Côte-Rôtie, Gigondas, or California Syrah.
• Leftovers: See Two Lamb Sandwiches