Roasted Leg of Lamb with Rosemary and Potatoes

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Cosciotto d'agnello al rosmarino e patate al forno (Roasted leg of lamb with rosemary and potatoes)

Ingredients:

1 leg of lamb, 3 to 4 lbs
1 ½ lbs of new potatoes
2 oz. of DeLallo Pancetta (or cured lard), cut in one thick slice
4 cloves of garlic
4 stems of rosemary
6 tablespoons of DeLallo olive oil
1 glass of dry white wine
Salt and pepper

Directions:

Peel the potatoes, then cut them in quarters and soak in water for a few hours. Cut the pancetta in thick matchsticks. Using a thin, sharp knife, make some small incisions (about 3/4” across and deep) into the lamb, all around the leg. Stick a piece of pancetta, a sprig of rosemary, and a slice of garlic into each incision. Using your hand, rub some olive oil all over the leg, then sprinkle with salt, pepper and some more rosemary leaves.

Preheat the oven to 360 degrees. Pour 2 tablespoons olive oil into a large heavy pan, and on a high flame, brown all sides of the lamb for about 10 minutes—as with all roasted meats, this step is important in order to seal in the meat juices. Add the wine, deglaze the pan, and place the meat in the oven. Now dry the potatoes with a towel. In a bowl, mix the potatoes, add the remaining olive oil, salt, pepper, and the remaining garlic and rosemary. Roast the lamb for twenty minutes, turning the meat and basting it at least once; add the potatoes and mix them with the juices. Roast your agnello al forno for another 40 minutes, turning the potatoes and the lamb a couple of times. Test the meat with a fork: when the juices come out clear, it’s ready. Cut the meat diagonally, and serve with the potatoes on a warmed serving dish.

Variations: You can vary the herbs you use—in addition to, or instead of, the rosemary, you might want to try sage or tarragon, or any combination of the three. Another delicious alternative is to roast the potatoes with large green onions (cippollotti), cut in half—or else use quartered fresh onions. Or, you can serve the lamb with sautéed spinach, or baked or fried artichokes.

Note: Needless to say, if you or your guests have a dog, that central lamb bone is going to make him the happiest dog in the neighborhood!

Serves 4 Send to friend Printer-friendly version