Home
- Preparing Time: 2 hours and 50 minutes
- Total Time: -
- Served Person: 12
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 6 large cloves garlic, peeled
- 1 (4 pound) boneless new zealand leg of lamb, trimmed and tied
- 2 pounds small red potatoes, halved
- 6 large cloves garlic, unpeeled
- Carbohydrate 13.8
- Cholesterol 66
- Fat 13.9
- Protein 19.1
- Sodium 530
- Calories 258 calories;
Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature. Preheat the oven to 450 degrees F (230 degrees C). Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic. Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.
