ROAST LEG OF LAMB WITH ROSEMARY
Serves: 8-10
■ Oil, for the roasting pan
■ 4 - to 5-lb (1.8- to 2.3-kg) trimmed boneless leg of lamb, butterflied
■ 4 tbsp (60 ml) olive oil
■ 1/4 cup (60 ml) minced fresh flat-leaf parsley, plus 4 sprigs
■ 2 tbsp (30 ml) minced fresh rosemary, plus 4 sprigs
■ 6 garlic cloves, minced
■ 1 tbsp (15 ml) salt, or to taste
■ 1 tsp (5 ml) black pepper
■ 20 small red potatoes, peeled and quartered
1. Preheat the oven to 375 F (190 C). Lightly grease a large roasting pan with oil.
2. Place the leg of lamb on a board. Open the lamb and place it fat side down.
3. Pat dry with paper towels, if needed. Drizzle the lamb with 2 tbsp (30 ml) of olive oil.
4. In a small bowl, combine the minced parsley, minced rosemary and garlic. Rub over the entire surface of the lamb.
5. Season with 1 1/2 tsp (7.5 ml) of the salt and 1/2 tsp (2.5 ml) of the pepper.
6. Roll up the lamb into as tight a cylinder as you can and tie it with kitchen twine at 1-inch (2.5-cm) intervals so the meat holds its shape.
7. Rub the lamb with the remaining 2 tbsp (30 ml) oil, and season with the remaining 1 1/2 tsp (7.5 ml) salt and 1/2 tsp (2 ml) pepper.
8. Place the herb sprigs in the bottom of the roasting pan.
Arrange the potatoes on top of the herbs.
9. Add the lamb, resting it on the potatoes so they will be flavoured with its juices and roast until a meat thermometer inserted into the centre of the meat registers 130 F (54 C) for medium-rare or 140 F (60 C) for medium,
1 to 1 1/2 hours.
10. Transfer the roast to a carving board, tent with foil and let rest for 10 minutes.
11. Strain the pan juices into a cup. Let sit or refrigerate until the fat rises to the top, then skim off fat.
12. Remove and discard the twine, and thinly slice the roast. Surround the lamb with roasted potatoes, drizzle with the juices and serve.