Sunday Lamb Roast with Potatoes
Main Dishes • Spanish
Description
For the sauce, mix finely chopped mint, sugar, salt, a tablespoon of hot water, and vinegar. Serve separately in a sauceboat.
Ingredients
- Garlic 1 head
- Salad Potatoes 5 lbs
- Fresh Rose Hips 1 bunch
- Thyme 1 bunch
- Ground Black Pepper to taste
- Ocean salt to taste
- Lemon 1 piece
- Boneless Lamb Leg 5 lbs
- Olive Oil 6 tablespoons
- Fresh Mint 4 tablespoons
- Sugar 1 teaspoon
- Water 1 tablespoon
- Malt Vinegar 3 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven along with the rack on which the leg of lamb will be placed (390°F).
Step 2
Remove fat and sinews from the leg.
Step 3
Prepare the marinade by mixing grated lemon zest, finely chopped thyme and rosemary, crushed garlic (about 5 cloves), and olive oil.
Step 4
Rub the leg of lamb with salt, pepper, and garlic marinade.
Step 5
Wash the potatoes well, cut them in half, bring to a boil, and cook for 10 minutes.
Step 6
Transfer them to a baking dish, add sprigs of rosemary and thyme, 4 cloves of crushed garlic, and drizzle with 2-3 tablespoons of olive oil.
Step 7
Place the leg on the hot rack, with the baking dish of potatoes underneath to catch all the juices.
Step 8
Remove the lamb after 1 hour and 15 minutes, cover with foil, and let it rest for 15 minutes. Then serve with the potatoes.
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