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Herb-Crusted Lamb with Roast Potatoes
Servings: 8

1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbs olive oil
2 tbs + 2 tsp dried thyme
2 tbs dried rosemary
2 tbs + 1 tsp coarsely ground black pepper
2 tsp ground coriander
30 small red new potatoes, quartered
2 tbs fresh rosemary leaves, chopped
1 tsp kosher salt (coarse salt) (I usually omit the extra salt)
fresh rosemary sprigs for decoration

Preheat oven to 425 degrees F. Slit lamb and insert garlic into
slits. Brush 2 tbs of olive oil onto lamb. Mix 2 tbs thyme, the
dried rosemary, 2 tbs pepper, and coriander in a small bowl. Place
lamb in shallow roasting pan. Cover outside of lamb with herb
crust mixture

Mix the potatoes in a large mixing bowl with 3 tbs olive oil, fresh
rosemary, 2 tsp thyme, and 1 tsp pepper, and course salt. Place
potato mixture in roasting pan around lamb.

Roast lamb in center of oven for 45 minutes at 425 degrees F.
Reduce heat to 375 degrees F and stir the potatoes to keep them
from sticking. Cook for 30 more minutes.

Remove lamb from oven. Insert instant read meat thermometer.
Temperature should be about 120 degrees F for rare. Let the lamb
rest for 15 minutes before carving. While it is resting, the meat
will cook and the temperature will rise to 135 or 140 degrees F.

10. Serve lamb and potatoes on platter garnished with fresh rosemary
sprigs. Serve with mint jelly.

NOTE: Rare lamb should cook 12 minutes per pound. Well-done lamb
should cook 18 minutes per pound.


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