ROAST LEG OF LAMB
Steps:
- Unwrap the lamb and open it up. Peel and sliver garlic. Make incisions in the leg and force the slivers into the incisions. Place the fresh rosemary on top of the bottom half, close it up, and tie it off with cooking twine. Drizzle 2 tablespoons olive oil over lamb, and rub the roast well with salt, pepper, and 2 tablespoons of the rosemary and oregano. Wrap it up and put in the refrigerator overnight. Preheat oven to 425°F. Roast the lamb for 15min, then turn the temperature down to 375° and roast for 45min. Internal temp shouldn't get above 130°. Boil the wine in a large saucepan for 5 minutes. Place the potatoes and garlic cloves around the lamb. Drizzle the potatoes with the remaining olive oil and sprinkle with remaining oregano. Season the potatoes generously with salt and pepper. Pour the wine around the lamb. Squeeze the lemon over the lamb & potatoes. Continue cooking the lamb and potatoes until the lamb is cooked to desired doneness (~40 minutes for medium rare). Transfer the lamb to a platter. Pour off any juices on baking sheet and reserve. Continue roasting potatoes until they are brown and tender, stirring occasionally, about 15 minutes. (4.5lb leg roast for 30min @ 350°, another 20min @ 400°)
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