Herb-Crusted Lamb With Roasted Potatoes

Recipe courtesy of "The New Basics Cookbook" by Julee Rosso and Sheila Lukins. Absolutely buy this book. It's fabulous!

• 1 leg of lamb (7 to 8 pounds)


• 2 large garlic cloves, slivered


• 5 tbs olive oil


• 2 tbs plus 2 tsp dried thyme leaves


• 2 tbs dried rosemary leaves


• 2 tbs plus 1 tsp coarsely ground black pepper (or less, if desired)


• 2 tsp ground coriander


• 30 small red new potatoes, quartered (can use fewer)


• 2 tbs chopped fresh rosemary


• 1 tsp coarse salt


• Rosemary sprigs, for garnish

1. Preheat oven to 425 F.


2. Cut slits all over the lamb with the tip of a sharp knife and insert the garlic slivers into the slits


3. Brush the lamb all over with 2 tbs of the olive oil


4. Combine the 2 tbs thyme, the dried rosemary, 2 tbs (or less) pepper and coriander in a small bowl and mix well. Pat the herb mixture all over the lamb for form a crust. Place the lamb in a shallow roasting pan.


5. Place the potatoes in a large mixing bowl. Add the remaining 3 tbs olive oil, the fresh rosemary, the remaining 2 tsp thyme and 1 tsp salt and pepper. Toss to mix well and arrange around the lamb in the pan.


6. Place the pan on the center rack in the oven and roast for 45 minutes. Then reduce heat to 375 F and cook an additional 30 minutes.


7. Remove pan from oven when internal temperature has reached at least 120 F for rare. Cover with tin foil and let sit 15 minutes before carving. For rare lamb, allow 12 minutes per pound. For well done lamb, allow 18 minutes per pound.