Roast Herbed
Leg of Lamb 
with New Potatoes
Prep Time: 20 minutes
Cook Time: 1–1½ hours
Makes: 6–8 servings
Ingredients
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6
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cloves garlic, peeled, divided
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1
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t sea salt
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½
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t freshly ground pepper
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3
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T olive oil, divided
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1
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T Dijon mustard
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½
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cup fresh mint
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2½
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lb leg of lamb
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2
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lbs unpeeled new potatoes, scrubbed and halved
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fresh mint (optional)
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Directions
- Place 3 cloves of garlic, salt, pepper, 1 T olive oil, mustard, and mint in a food processor and process until a coarse-textured paste forms.
- Coat the lamb with the mixture and let sit at room temperature for at least 30 minutes.
- Preheat oven to 450°F.
- Place potatoes, along with the remaining 3 cloves of garlic and 2 T olive oil, in a medium bowl and toss with a pinch of salt and pepper.
- Spread out the potatoes in the bottom of a large roasting pan; place the lamb on top of the potatoes. Position a rack in the lower third of the oven. Roast the lamb and potatoes for 1–1½ hours, until a meat thermometer registers 140°F (medium-rare).
- Remove from oven, place the meat on a plate, and tent with foil. Allow to rest for 15–20 minutes.
- Arrange potatoes and lamb on a platter and garnish with fresh mint.
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