American Lamb Roast with Herbed Garlic Butter Potatoes
- 2 -3 pounds yellow potatoes
- 8 tablespoons salted butter, melted
- 2 large cloves garlic, minced
- 1 1/2 teaspoons thyme
- 1 teaspoon parsley
- 1 1/2 teaspoons rosemary
- Salt and pepper
- 3 1/2-4-pound American Lamb leg
- 1 tablespoon olive oil
- 3 large cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh rosemary, minced
- Let your lamb roast sit at room temperature for an hour before cooking.
- Preheat oven to 350°F.
- Rinse and slice potatoes lengthwise into quarters (they'll be long, thin discs). Place the potatoes in the bottom of a large 9” x 13” pan and toss with the garlic, butter, and spices to coat the potatoes.
- Score the lamb with a sharp knife all over. Combine the olive oil, spices and garlic and rub this mixture all over the lamb. Place your lamb roast on top of the potatoes and put pan into the preheated oven.
- Roast lamb according to desired doneness. For medium-rare, cook for about 30 minutes per pound and when the meat thermometer reads 135-145°F. For medium, cook for about 2 hours, or until the meat thermometer reads 150-155°F.
- Allow meat to rest for 15 minutes before slicing.
Source: Blue Bowl Recipes & The American Lamb Board