Recipe Provided By"Cooking with Cocktail Rings"
2 hrs 20 min
- 1 (5 to 7 pound) bone-in whole American Lamb leg, aitchbone removed by butcher
- 4 cloves garlic, minced
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons anchovy paste
- 1 teaspoon Dijon-style mustard
- Freshly ground black pepper, as needed
- Kosher salt, as needed
- 2 pounds small Yukon gold potatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 springs fresh rosemary
- 3 lemons, halved
Using a sharp knife, remove the fell (a tough layer of fat) from lamb leg if necessary. Trim fat cap so that it is about 1/4-inch thick. Make 1/2-inch-deep incisions with a sharp knife all over the meat so the rub can penetrate.
In a small mixing bowl, stir together garlic, butter, anchovy paste and mustard. Season lamb all over with salt and pepper; rub the paste all over the lamb.
Position lamb on a rack set in a roasting pan so the fat-cap side is down. Roast at 450°F until lamb is browned, about 15 minutes. Rotate the lamb so fat-side is up; reduce heat to 350°F. Roast lamb for 45 minutes.
In a medium mixing bowl, toss together potatoes, oil and rosemary; arrange under the rack holding the lamb. Continue roasting until internal temperature of the lamb reaches 130ºF, 45 minutes to 1 hour.
Remove lamb from the pan to a large cutting board; let rest, tented with aluminum foil, 15 minutes.
Heat a grill pan over medium-high heat; add lemons cut-side down and cook until grill marks appear, about 3 minutes. Remove; set aside.
Carve lamb against the grain into 1/2-inch slices; serve on a platter with potatoes and lemons arranged around the board.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest