Marinating the lamb in the spices overnight is essential to develop the perfect flavor
Leg of Lamb with Lemon Potatoes
- 6 Pound Leg of Lamb
- 1 tablespoon Red Pepper Flakes
- Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- 4 Garlic Cloves; minced
- 1/4 cup Fresh Rosemary
- 1/4 cup Fresh Oregano
- 2 tablespoons Sugar
- 2 tablespoons Coriander Seeds; toasted
- 4 pounds medium sized Yukon Gold Potatoes
- 1 large Lemon; sliced
- 1 head of Garlic; split in half
- 4 small Sprigs Rosemary
- The day before, combine the Minced Garlic, Rosemary, Oregano, Sugar, Coriander, Red Pepper Flakes, a good amount of Kosher Salt and Freshly Ground Black Pepper, and crush in a mortar and pestle. Using all of this mixture, season the leg of lamb on all sides, wrap and refrigerate overnight.
- Preheat your oven to 375°F.
- Remove the Lamb from the refrigerator, rinse and let the chill come off of it, about 1 hour.
- In the meantime, arrange the Potatoes in a large cast iron pan or sheet tray in as even a layer as you can get. Place the Lemon Slices over the top along with the Garlic and Rosemary Sprigs. Season aggressively with Kosher Salt and Freshly Ground Black Pepper and give it a drizzle of Olive Oil. Place the pan in the oven on the bottom rack.
- Season the Lamb with Salt and Freshly Ground Black Pepper and place it on a wire rack (or half roasting rack if it fits). Place the rack directly on the oven rack, above the Potatoes. Roast for 1 ½ - 2 hours, letting the juices from the meat drip down on to the potatoes, until the internal temperature reaches 140°F. Remove the Lamb from the oven, tent it with foil and rest it for at least 20 minutes. Pierce one of the Potatoes with a paring knife, checking for doneness, and then remove them from the oven.
- Slice the Lamb thinly and serve with some of the Potatoes and a Lemon Slice.