The Recipes

Leg of Lamb with Potatoes

Oh, my goodness.  Lamb.  Big lamb.  Yum.

Maybe I was jealous of my good friends who are in Iceland right now, but this seemed the perfect dish to serve friends.

Leg of Lamb with Potatoes


- Boneless leg of lamb (mine was about six pounds, serving about eight people)
- 4 cloves of garlic, minced
- 4 sprigs of thyme, leaves picked
- 4 sprigs of rosemary, leaves picked and chopped
- handful of parsley, chopped
- handful of tarragon, chopped
- 1 lb. of fingerling and new potatoes, halved
- 2 red bell peppers
- splash of chicken stock
- handful of mint, roughly chopped
- additional handful of parsley, torn for garnish
- salt
- pepper
- 1/4. olive oil

Combine the thyme, oil, rosemary, tarragon, and garlic.  Massage it into the skin of the lamb.  Let it marinate for 6-8 hours in the refrigerator.

When it comes time to cook, preheat the oven to 375 degrees.  Scatter the potatoes onto the bottom of a roasting pan.  Nestle the lamb on top and roast in the oven for two hours for medium; check the inner temperature of the meat.  You will want it to be about 160 degrees.

Char the bell peppers either over a gas burner or in the oven.  Rotate the peppers as they turn black and blister.  Place the peppers in a bowl and cover with plastic wrap.  Once the peppers are cooled enough to handle, remove the skins, seeds, and ribs of the peppers.  Roughly chop them and transfer the peppers to a blender.  Add the stock and mint and puree.  Season with salt and pepper.  Transfer the mixture to a small saucepan and heat through.

Once the lamb has rested, slice it thinly.  Plate the lamb and ladle the red pepper sauce over the lamb.  Finish with the torn parsley.