New Years Roast Lamb and Potatoes
On special occasions I enjoy roasting a leg of lamb. I usually buy a smaller leg, just enough for one meal and next day sandwiches. The first time cooking lamb I was a little nervous but, with practice I gained confidence.
This time I made a marinate using rosemary, thyme and black pepper (no salt because I didn’t want to loose any moisture from the meat).
The herbs were placed in a bowl, I added a little boiling water and vegetable oil (so they would not burn during roasting). These were mixed well and set aside for a few minutes.
I peeled garlic cloves and cut them length ways.
Then with a small sharp knife, I poked holes in the lamb and insert a garlic clove in each.
I made sure to have garlic inserted all over and on both sides.
Next, I took the herb mixture and evenly rubbed it on both sides.
After covering with plastics wrap the roast went into the refrigerator over night to marinate.
Next day I peeled a few baking potatoes.
These were quartered length ways and place in a plastic bag with a little vegetable oil, salt and black pepper. After closing the bag they were mixed well.
I lifted the lamb, oiled the roaster pan and placed down a layer of seasoned potatoes. The lamb was then placed right on top of the potatoes. As the lamb roasted, it also seasoned the potatoes with its flavourful drippings.
After preheat heating the oven to 350 fahrenheit, I placed the pan on the middle rack and roasted it to medium.
Later, I also moved the potatoes around for a bit more browning.
When my roast was done, it was placed on the stovetop and covered with aluminum foil for 10-15 minutes (helps for a moist roast). After making a pan sauce from the dripping it was “eating time”.
And yes, the sandwiches were very tasty the next day!
