Recipe of the Week

Roast Herbed
Leg of Lamb Iris flourish
with New Potatoes

Prep Time: 20 minutes
Cook Time: 1–1½ hours
Makes: 6–8 servings




cloves garlic, peeled, divided



t sea salt



t freshly ground pepper



T olive oil, divided



T Dijon mustard



cup fresh mint


lb leg of lamb



lbs unpeeled new potatoes, scrubbed and halved



fresh mint (optional)


  1. Place 3 cloves of garlic, salt, pepper, 1 T olive oil, mustard, and mint in a food processor and process until a coarse-textured paste forms.
  2. Coat the lamb with the mixture and let sit at room temperature for at least 30 minutes.
  3. Preheat oven to 450°F.
  4. Place potatoes, along with the remaining 3 cloves of garlic and 2 T olive oil, in a medium bowl and toss with a pinch of salt and pepper.
  5. Spread out the potatoes in the bottom of a large roasting pan; place the lamb on top of the potatoes. Position a rack in the lower third of the oven. Roast the lamb and potatoes for 1–1½ hours, until a meat thermometer registers 140°F (medium-rare).
  6. Remove from oven, place the meat on a plate, and tent with foil. Allow to rest for 15–20 minutes.
  7. Arrange potatoes and lamb on a platter and garnish with fresh mint.

©MaryJanesFarm · POB 8691, Moscow, ID 83843 · ·