Rosemary, Lemon, and Garlic Leg of Lamb with Roasted Potatoe
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Lemons; zest of 1 removed in strips with a vegetable peeler |
| 1/4 | c | Fresh rosemary leaves |
| 3 | lg | Garlic cloves |
| 2 | tb | Olive oil |
| 2 | ts | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1 | 7-pound leg of lamb; (ask butcher to remove pelvic bone and tie lamb for easier carving) | |
| 2 1/2 | lb | Small red potatoes |
| 3 | tb | Minced fresh chives |
| GARNISH | ||
| Fresh rosemary sprigs and lemon wedges |
Advertisement