Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram
- 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. 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.