Herb-Roasted Boneless Leg of Lamb

Ingredients

• 2 teaspoons pepper black divided freshly ground
• 0.7 cup flat-leaf parsley leaves fresh loosely packed
• 0.3 cup rosemary leaves fresh loosely packed
• 0.3 cup thyme leaves fresh loosely packed
• 6  garlic cloves 
• 3.5 teaspoons kosher salt divided
• 5 lb leg of lamb boneless
• 1 tablespoon juice of lemon fresh
• 2 pounds new potatoes 
• 10 tablespoon olive oil divided
• 2  shallots coarsely chopped

Equipment

• food processor
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
2. Pulse rosemary in a food processor 4 or 5 times or until finely chopped.
3. Add parsley and next 4 ingredients, and pulse 4 or 5 times or until finely chopped.
4. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan.
5. Let stand 30 minutes.
6. Preheat oven to 45
7. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.
8. Bake at 450 for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125 (rare).
9. Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
10. Dice half of lamb; package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets.
11. Serve remaining lamb with potatoes and pan juices.
12. Note: Peel the centers of the potatoes for a pretty presentation, if desired.