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Bone-in Leg of Lamb

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Ingredients
  

  • 1 leg Lamb, typically 5-7 lb, fell removed, trim the fat. ( see #1 and #2)

Rub

  • 3 tsp fine salt
  • 1.5 tsp ground black pepper

Garlic wedges

  • 6 cloves garlic, cut in half

Rub part 2

  • 1 tbsp oregano
  • 1/4 cup olive oil (I give you permission to use EVOO)

Taters & mix

  • Bunch of potatoes ( see #4 )
  • 1/2 cup olive oil
  • 1-2 tbsp oregano
  • 3 tbsp lemon juice ( see #5 )
  • 3/4 tsp salt
  • 3 whole cloves (1/4 tsp if you only have ground)
  • 1/4 tsp ground black pepper
  • 2 cloves garlic

Putting it all together

Instructions
 

  • Preheat oven to 400F
  • Peel and soak the potatoes for 20 minutes.
  • Rub the lamb with the salt and pepper rub.
  • Toss the garlic wedges in salt & pepper.
  • Make deep slits all over the lamb, and push in the garlic wedges.
  • Rub the oregano all over the lamb, and then rub with the olive oil.
  • Set the lamb aside.
  • Drain and rinse the potatoes.
  • Cut into long, thick wedges, and place in a bowl.
  • Toss the potatoes in the Taters mix
  • Spread the potatoes in one layer in a pan large enough to fit the lamb.
  • Place the lamb, top side facing down.
  • Pour hot water in the corner of the pan so it covers the potatoes half way.
  • Cover with foil and place in the oven.
  • Roast for 20 minutes, remove foil, reduce heat to 340F, and flip the lamb over.
  • Roast until lamb turns brown, and internal temperature is reached. From here, it's typically 30 minutes + 30 minutes per pound over 3.
  • Once the lamb is done, remove it, cover, and continue roasting the potatoes until the water has all been absorbed, and only the oil is left in the pan.
  • Let everything rest 15 minutes before serving.

Notes

  1. The fell is the thin and very tough outer layer of fat, which needs to be trimmed if your butcher hasn't done so.
  2. Trim some of the fat, and just leave 1/4" layer. 
  3. A lot of recipes call for dijon mustard, and a bunch of rosemary. I like to taste the lamb, and find those flavours tend to be overpowering in this dish.
  4. Russet are ideal, but anything you can cut into large wedges will work. You want to aim for 1/2 lb per serving (large russet).
  5. A medium-large lemon is usually good for 2-3 tbsp juice
Bonus chart - Cooking Times at 325F in minutes/pound, and internal temps. Remember the lamb will continue to cook after removed from the oven and left to rest, typically adding 20F
  • Rare = 15 min, 125F
  • Medium-rare = 20 min, 135F
  • Medium = 25 min, 140F
  • Well-Done = 30 min, 155F, traditional for me
  • Falling apart super tender = 40, 175F
Washing the lamb with a bit of wine or vinegar, and patting dry was traditionally done to remove any odours and to "disinfect the meat". Feel free to skip this.