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

2 large lemons, zest of 1 removed in strips with a vegetable peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 /2 teaspoon salt
7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb)
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
Garnish: fresh rosemary sprigs and lemon wedges

Preheat oven to 350F/180C/Gas 4. Cut off and discard pith from
zested lemon and cut of and discard 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. In a small
food processor blend rosemary, garlic, zest, 1 tablespoon olive
oil, lemon juice, and salt until mixture is chopped fine. With
tip of a small sharp knife cut small slits all over lamb and rub
rosemary mixture 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 minutes. Quarter small red potatoes and
in a saucepan cover with salted cold water by 1 inch. Bring water
to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in
colander and in a large bowl toss with remaining tablespoon olive
oil. Arrange potatoes around lamb and sprinkle with salt and pepper
to taste. Roast lamb and potatoes, stirring potatoes occasionally,
55 minutes, or until a meat thermometer registers 140 F. for
medium-rare. Transfer lamb to a cutting board and let stand 15
minutes. Increase temperature to 500 F. and roast potatoes and
lemons in one layer 5 to 10 minutes more, or until golden. Transfer
potatoes and lemons with a slotted spoon to bowl and toss with
chives. Transfer potato mixture to a platter. Serve leg of lamb,
sliced thin across grain, with potatoes, garnished with rosemary
sprigs and lemon wedges. Servings: 6


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