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Roasted Lamb with Baked Potato Wedges

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  • Serves:

    4-6

Ingredients

Lamb

  • 3 lb (1.35 kg) leg of lamb
  • ½ cup (120 ml) olive oil
  • 3 cloves garlic, cut in halves
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh rosemary
  • salt and black pepper, to taste
  • 1 cup (240 ml) dry white wine=

Potato Wedges

  • 4 Yukon Gold potatoes, cut into 6-8 wedges each
  • 2 sprigs of fresh rosemary
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) black pepper
  • 2 tbsp (30 ml) olive oil
  • juice of 1 lemon.

Directions

Lamb

  1. Preheat oven to 375F (190C).
  2. Cut excess fat off the leg of lamb.
  3. Rub lamb with olive oil.
  4. Using a sharp knife, cut 12 slivers through the fat into the flesh of the lamb.
  5. Insert pieces of garlic in some slivers, and fresh herbs in the others, leaving the tips hanging out of the meat.
  6. Let lamb rest at room temperature for 30 minutes. Season with salt and pepper.
  7. Bake lamb in preheated oven for 45 minutes.
  8. Remove from oven and baste the lamb with the juices in the pan.
  9. Return to the oven, reduce heat to 325F (165C) and cook for another 30-45 minutes or until lamb is cooked to your liking.
  10. Remove from the oven, and let rest for 10 minutes.
  11. Slice while still hot, and serve with your choice of sauce on the side.

Potato Wedges

  1. Preheat oven to 400F (205C).
  2. Place potato wedges in a large pot of cold and salted water. Let rest for 10-15 minutes.
  3. Transfer potatoes to a large pot with fresh water.
  4. Place pot on stove over high heat, and bring to a boil.
  5. Once boiling, cook for 5 minutes and remove from heat.
  6. Strain potatoes, and place them on a baking sheet with parchment paper.
  7. Season potatoes with oil, salt, pepper, lemon juice and rosemary.
  8. Bake potatoes for 30 minutes, or until golden brown and flesh is tender.
  9. Remove from the heat and serve immediately.

 

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