Garlic And Herb Leg Of Lamb With Potatoes

Description:
Elevate your dinner game with this mouthwatering Garlic and Herb Leg of Lamb with Potatoes recipe. A tender lamb roast, rubbed with a zesty garlic-herb-mustard paste, is roasted over a bed of flavorful potatoes and white wine. The result? A perfectly charred exterior, juicy interior, and potatoes infused with all the delicious juices. Garnish with fresh rosemary and thyme for a stunning centerpiece that will impress your guests every time. Get ready for endless compliments and a memorable dining experience!

• Ingredients:

– 8 lb bone-in lamb roast with fat cap (3.8 kg)
– 12 cloves garlic, divided
– ½ cup olive oil (120 g)
– ⅓ cup whole grain mustard (80 g), plus more for serving
– 1 lemon, juiced
– 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
– 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
– 1 ½ tablespoons sea salt
– 1 tablespoon freshly ground black pepper
– ¾ cup dry white wine (180 mL)
– 2 ½ lb Yukon Gold potatoes (1.2 kg), halved
– Flaky sea salt, for sprinkling

• Preparation:

1. Make incisions in the lamb and insert garlic slices. Blend remaining garlic with olive oil, mustard, lemon juice, herbs, salt, and pepper to make a paste.
2. Spread paste over lamb and let marinate. Preheat oven and roast lamb for 15 minutes.
3. Add wine to the pan, arrange potatoes, and roast for 2 hours, basting halfway through.
4. Continue roasting lamb until desired doneness, then rest before carving.
5. Warm potatoes, season with salt, and arrange on a platter with carved lamb. Serve with mustard on the side. Enjoy!