Time: 2 hours 20 minutes
Complexity: easily
Servings: 10

This delicious roast is made from a boneless leg of lamb. This cut isn't as expensive as, say, a rack of lamb, but it looks just as festive when served. The meat is very tender and juicy and doesn't require long marinating. Simply rub it with a mixture of butter, fresh rosemary, and garlic and let it soak up the wonderful flavor. The leg of lamb is roasted tied (which preserves the juiciness) over small jacket potatoes, which soak up the aromatic juices and become very appetizing. This way, you'll have a complete dinner of meat and side dishes.

Ingredients:

• 1 boneless leg of lamb weighing 2.7 kg, trimmed and trussed
• 1.8 - 2.2 kg small potatoes with skin (16-20 pcs.)
• 12 large unpeeled garlic cloves, divided
• 1 tbsp chopped fresh rosemary leaves
• 2 tablespoons unsalted butter, melted
• 2 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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mutton, potato, rosemary

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Preparation:

Step 1
• Preheat oven to 230°C. Position a rack in the lower third of the oven so the lamb roasts on the middle shelf.
Step 2
• Peel 6 cloves of garlic and place them in the bowl of a food processor fitted with a steel blade. Add the rosemary, 1 tablespoon of salt, 1 teaspoon of black pepper, and butter. Process until the garlic and rosemary are finely chopped. Rub the mixture thoroughly over the lamb. Let sit at room temperature for 30 minutes to 1 hour.
Step 3
• In a bowl, combine the potatoes and remaining unpeeled garlic with olive oil and season with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 hour 20 minutes to 1 hour 30 minutes, or until the internal temperature reaches 130°F (57°C) (rare) or 140°F (62°C) (medium-rare).
Step 4
• Remove from the oven and transfer the lamb to a platter, covering it tightly with aluminum foil. Let it rest for about 20 minutes. Slice and serve with potatoes.

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