Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.
- Servings: 8
Source: Martha Stewart Living, April 2007
- 1 boneless leg of lamb (about 4 pounds; not tied), trimmed of excess fat
- 4 garlic cloves (2 thinly sliced, 2 crushed)
- Juice of 2 lemons (about 1/2 cup)
- 3 tablespoons coarsely chopped fresh marjoram, plus sprigs for garnish
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 russet potatoes (about 2 1/2 pounds)
Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.