Roast Lamb with Oven Roasted Potatoes and Onions
  • 5lb leg lamb
  • 1/2cup olive oil
  • 1/2teaspoon cumin
  • 1/2teaspoon coarse black pepper
  • 1teaspoon sea salt
  • 2tablespoons peppercornsoptional
  • 10 cloves garlic
  • medium bunch of rosemary
  • 15 -20 small golden Yukon potatoesother varieties will work also
  1. Purchase a 5 lb leg of lamb (optional: you can have the butcher debone it). Rub the lamb with olive oil, then rub with a spice mixture of cumin, coarse black pepper and 1 t. sea salt. Throw on some peppercorns if desired.
  2. Stab the lamb in even spots all around the surface. Insert a piece of garlic clove and a rosemary sprig tip in each hole. Chill for an hour or so to let the flavors meld and then roast in a 400 degree oven for 20 minutes. Turn heat down to 350 and roast for about 2 more hours, basting with the pan juices as needed to prevent dryness. On a meat themometer, roast until it says 170 degrees.
  3. While the lamb is roasting, peal the golden yukon potatoes and slice a sweet onion into thin slices. If the potatoes are too large then you “chunk” them up. Smaller varieties are better as they can be served whole. Layer the onion and the potatoes in casserole dish, brush with olive oil and sprinkle with a spice blend mix of Spanish paprika, sea salt and coarse black pepper.
  4. Roast uncovered in the oven while the lamb is roasting for about the last 45 minutes of the roasting time.
  5. Remove the lamb, let sit for about 20 minutes. Carve in thick ½ slices, plate up potatoes and garnish with a fresh sprig of rosemary or parsley.