Herb Roasted Leg of Lamb with Yellow Wax Potatoes

By Manny McCall, San Francisco

“Simply put, I love lamb, and any opportunity to prepare an entire leg calls for celebration. This recipe combines some of my favorite ingredients and is really easy to make. The best part is that with such a big cut, you’ll have leftovers for sandwiches the next day. That is, if you manage not to eat it all.”

Ingredients

Lamb

1 (6–8 pound) trimmed, bone-in leg of lamb
4 cloves of garlic, minced
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2–3 anchovy fillets, chopped (optional)
1 tbsp kosher salt
1 tsp fresh ground black pepper
2 tbsp Dijon mustard
1 tbsp olive oil

Potatoes

2 pounds yellow wax potatoes
1 smashed garlic clove
1/2 tbsp vegetable oil
1 tbsp butter
2 tsp kosher salt

To Make

Lamb

1. Preheat oven to 350°F. Line a roasting pan with aluminum foil.
2. Pat lamb dry with paper towels. Using a sharp knife, score the top side by making shallow cuts across the lamb.
3. With a mortar and pestle, mash garlic, rosemary, thyme, anchovy, salt and pepper. 
4. After you have a consistent paste, fold in Dijon and olive oil.
5. Place lamb, fat side up, on a rack in the prepared roasting pan. Liberally spread garlic mixture evenly over
   the meat, rubbing thoroughly into every nook and cranny.
6. Place into oven and roast until the lamb reaches an internal temperature of 135°F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest for 20 minutes before slicing.

Potatoes

1. Fill a pot with one inch of water and put a steamer basket inside. Cover and bring to a boil.
2. While the water is heating, cut the ends off the potatoes and then cut each potato in half.
3. Once the water has reached a boil, adjust heat, and steam the potatoes for 15–20 minutes or until fork tender. 
4. Set aside and let cool. (Steaming can be done in advance.)
5. While the lamb is resting, heat a large heavy-bottom pan over medium-high heat.
6. Add garlic, oil and butter to the heavy bottom pan and place potatoes thick side down for about 2–3 minutes until they are brown and slightly crispy around the edges.
7. Flip the potatoes and repeat on the other side. 
8. Once the potatoes are done, put them in a bowl and sprinkle with salt.