Family Favorite Lamb Leg with Roasted Potatoes
Suggusted Wine: Independent Producers Merlot
Preparation time: 15 minutes
Cook time: 2 to 21⁄2 hours
7-8 pounds bone-in American Lamb leg, trimmed of visible fat
Salt and pepper to taste
12 medium red potatoes
2 tablespoons olive oil
1 tablespoon kosher salt
1⁄2 cup orange marmalade
1 tablespoon yellow mustard seeds
2 teaspoons dried thyme, crushed
Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with kosher salt. Place rack in pan and arrange lamb roast on rack. Season lamb with salt and pepper to taste. Roast at 325°. Combine marmalade, mustard seeds and thyme.
Halfway through roasting, baste lamb with 1⁄3 of the marmalade mixture. Baste again 30 minutes later with another 1⁄3 of the marmalade mixture.
Roast to desired degree of doneness. An internal temperature of 145° will produce a medium-rare roast or approximately 15 to 20 minutes per pound. When lamb is done, baste a final time with remaining marmalade mixture and cover. Allow to stand for 15 minutes before slicing. Slice, serve with roasted potatoes.
