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Garlic-studded roast leg of lamb with new potatoes

Garlic-studded roast leg of lamb with new potatoes

7
Points®
Total Time
1 hr 40 min
Prep
20 min
Cook
1 hr 10 min
Serves
8
Difficulty
Easy
Stud a leg of lamb with garlic for a rich flavor. Toss in new potatoes, bell peppers and onions seasoned with thyme, white wine and lemon for an elegant one-dish meal. Your entire house will smell heavenly for the entire hour and a half that the lamb and vegetables roast in the oven. Steamed asparagus sprinkled with lemon juice and fresh chopped dill is a perfect side dish for this lamb. We used boneless leg of lamb for this recipe, which we found much easier to slice. It usually comes tied in netting. If the netting isn't oven-safe then you can tie it together with kitchen twine.

Ingredients

Uncooked lean and trimmed lamb leg

3 pound(s), rolled and tied, boneless

Garlic

3 clove(s), thinly sliced crosswise

Table salt

1½ tsp

Black pepper

½ tsp

Uncooked new potatoes

1½ pound(s), very small, halved

Bell pepper

1 item(s), medium, red variety, cut into 1-inch strips

Bell pepper

1 item(s), medium, yellow variety, cut into 1-inch strips

Uncooked onion

1 large, cut into 3/4-inch-thick wedges through root end

Fresh thyme

1 Tbsp, chopped

White wine

½ cup(s), dry

Lemon

1 item(s), medium, cut into wedges

Instructions

  1. Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray.
  2. Make about 20 slits in lamb with tip of long thin knife, each slit about 1 inch deep and ½ inch wide. Insert garlic slices into slits. Rub lamb with ¾ teaspoon salt and ¼ teaspoon black pepper.
  3. Toss potatoes, bell peppers, onion, thyme, remaining ¾ teaspoon salt, and remaining ¼ teaspoon black pepper in roasting pan. Spread vegetables out and place lamb in center. Pour wine over vegetables. Roast, stirring vegetables once, until instant-read thermometer inserted into center of lamb registers 145°F for medium and potatoes and vegetables are tender, 1 hour–1 hour 10 minutes. Transfer lamb to cutting board and let stand 10 minutes.
  4. Meanwhile, pour off and reserve pan juices. Skim and discard any fat. Cut lamb into 24 slices. Serve lamb with vegetables, pan juices, and lemon wedges.
  5. Serving size: 3 slices lamb, 1 cup vegetables, and ½ tablespoon pan juices

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