Slow-Roasted Lamb with Minted Potatoes

Ingredients

• 8-10 lbs boneless leg of lamb, fat cap trimmed but left intact
• 8 cloves garlic, crushed with skin on
• 4 tbsp fresh rosemary leaves, chopped
• 4 tsp kosher salt
• 2 tsp freshly cracked black pepper
• 6 lbs Yukon Gold potatoes, quartered
• 2 large bunch fresh mint, leaves rough-chopped and stems cut into 1-inch pieces
• ⅔ cup extra-virgin olive oil
• 1 cup dry white wine
• 2 cup beef or lamb stock

Method

1. 1Preheat the oven to 375°F (190°C) and pat the lamb completely dry with paper towels to ensure a proper sear.
2. 2Insert the crushed garlic cloves directly into slits cut into the fatty side of the lamb, then rub the meat generously with salt, pepper, and chopped rosemary.
3. 3Place the lamb fat-side up in a heavy roasting pan and sear it on the stovetop over medium-high heat for 5 minutes until the top is deeply browned and crisp.
4. 4Transfer the pan to the oven and roast for 60-75 minutes, basting every 20 minutes, until an instant-read thermometer registers 125°F (52°C) for medium-rare.
5. 5Add the potatoes and mint stems to the roasting pan during the last 30 minutes of cooking, tossing them in the rendered fat and oil until tender.
6. 6Remove the lamb and potatoes from the oven and tent the meat with foil to rest for at least 15 minutes, allowing the juices to redistribute.
7. 7Discard the mint stems, then boil the pan drippings with wine and stock for 10 minutes until the sauce reduces and thickens slightly.
8. 8Stir the chopped mint leaves into the warm potatoes just before serving to wilt them slightly, then spoon the herb-infused jus over the sliced lamb.

Nutrition per serving