Roast Lamb With Herbs

Roast Lamb With Herbs

Serves 4 to 6

5 pound leg of lamb
4 “peeled and sliced” cloves of garlic
4 tablespoons extra virgin olive oil
18 ounces “peeled” baking potatoes
¾ cup water or lamb stock
1 small can of anchovy filets
1 small handful of fresh “scissor-snipped” parsley
1 small handful of fresh rosemary, thyme or marjoram
Fresh ground pepper and salt (to taste)

Preheat oven to 425°F

Start by cutting all the “peeled” potatoes into 2-inch slices. In a large roasting pan, arrange the potatoes in a circle or overlapping lines. Take half the herbs and spread them on top of the potatoes. Now, in a mortar, place the remaining herbs (no stems) along with garlic and pound to a pulp. Add 2 tablespoons of olive oil and mix. Transfer this mixture to a small bowl, add 1 or 2 more tablespoons of olive oil plus water or stock (stir). Lightly salt and pepper the lamb before rubbing the entire lamb with the herb enriched sauce. Open the anchovy can and drizzle some of its oil all over the potatoes. It is time to place the lamb on top of the potatoes. Finally, place some anchovy filets on top of the lamb.

For 30 minutes, roast the lamb uncovered. Then, reduce the heat to 325°F and cook for approximately 1 hour or until the lamb is golden brown and pink at the bone. When cooked, the meat thermometer will read between 150-160°F. Pull the lamb from the oven and allow it to sit for at least 10 minutes before scattering parsley all over its top.

Thickly slice the lamb and serve it with the potatoes.

Diva Tip:

This dish is complimented best with a red wine of your choice.

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