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Ingredients
- High sided roasting pan
- Kitchen twine
- 4 - 6 pound boneless leg of lamb
- 1 bulb garlic
- 1 tablespoon chopped fresh parsley leaves
- 3 tablespoons good olive oil
- Sea salt
- Ground black pepper
- Seasoned (Lawry's) salt
- 6 potatoes
Directions
- Peel garlic and place in a food processor.
- Add the parsley, 1 tablespoon salt, 1 teaspoon pepper, and 2 Tbsp. olive oil.
- Process until the garlic and parsley are finely minced.
- Coat the inside of the lamb with the garlic herb paste.
- Fold and tie using kitchen twine.
- Season outside of roast with remaining paste
- Refrigerate up to 24 hours ( you can cook right away but this step enhances the flavors.
- Preheat oven to 400
- Allow roast to sit at room temperature for 1 hour before placing in the preheated oven.
- Slice the potatoes (use a mandolin for best results)
- Toss the potatoes in a mixture of olive oil, sea salt & pepper.
- Place the potatoes in the bottom of the roasting pan.
- Sprinkle outside of roast with seasoned salt and place atop the potatoes in the roasting pan.
- Place the roasting pan in the lower section of the oven.
- Bake until meat thermometer reaches 140. Turn off oven & let roast sit until internal temp reaches 145.
- Remove from oven & let sit for 15 min.
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