Roast Lamb with Potatoes (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

This recipe is perfect for Easter or any entertaining as it takes little preparation and allows you to spend lots of time with your guests. With a nice green salad and cheese course for dessert, you are all set for a wonderful occasion.

Wash and dry the lamb thoroughly. Insert garlic, lard (or butter) and rosemary in several places after poking sharp, pointed knife under skin. Salt and pepper generously. Place lamb in large baking pan. In separate bowl, mix olive oil, beef stock, juice of the lemon and white wine. Then, add this liquid to the pan and around the lamb. Cook lamb in oven, basting often, at 325 degrees F for 1 to 1 1/2 hours. If you can, marinate the lamb in the mixture for a couple of hours before placing it in the oven.

Peel and dice potatoes into 3/4 inch cubes. Heat butter and extra virgin olive oil in a skillet. When it starts to sizzle, add diced potatoes. Saute them until golden brown, turning often. Salt lightly and finish potatoes in oven at 160 degrees for about 30 minutes. Remove from oven, salt and pepper to taste, add herbs.

Roast Lamb with Potatoes
Serves 4 Lamb: 2 pound rack or leg of lamb 4 cloves garlic, slivered 1/2 cup lard (or butter) 1 lemon 5 fresh rosemary sprigs 1 cup dry white wine 1 cup beef broth or stock extra virgin olive oil salt and pepper Potatoes 1 pound potatoes (any kind will do although fingerlings are preferred) 2 tablespoons butter 1/2 cup extra virgin olive oil fresh rosemary fresh thyme salt & pepper	This recipe is perfect for Easter or any entertaining as it takes little preparation and allows you to spend lots of time with your guests. With a nice green salad and cheese course for dessert, you are all set for a wonderful occasion. Wash and dry the lamb thoroughly. Insert garlic, lard (or butter) and rosemary in several places after poking sharp, pointed knife under skin. Salt and pepper generously. Place lamb in large baking pan. In separate bowl, mix olive oil, beef stock, juice of the lemon and white wine. Then, add this liquid to the pan and around the lamb. Cook lamb in oven, basting often, at 325 degrees F for 1 to 1 1/2 hours. If you can, marinate the lamb in the mixture for a couple of hours before placing it in the oven. Peel and dice potatoes into 3/4 inch cubes. Heat butter and extra virgin olive oil in a skillet. When it starts to sizzle, add diced potatoes. Saute them until golden brown, turning often. Salt lightly and finish potatoes in oven at 160 degrees for about 30 minutes. Remove from oven, salt and pepper to taste, add herbs. Serving Suggestions and Tips: Wine suggestion: 1996 Tenuta Vitanza Quadrimendo, or 1998 Arnaldo-Caprai Sagrantino di Montefalco
Posted by Pat on December 13, 2006 6:26 PM