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Depending on your schedule most of us have more time on the weekends so Sunday’s are a day I like to spend in the kitchen and cook extra to have meals on hand during the week when time is at a premium.
Ingredients
1 (4-5 lb) leg of lamb
3 tsp sea salt
2 tsp freshly ground black pepper
1/4 cup loosely packed fresh rosemary leaves
2/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh thyme leaves
2 shallots
6 garlic cloves
1 tsb fresh lemon juice
6 tbs grass fed raw butter
4 tbs duck/chicken fat or beef tallow, melted
2 lb small new potatoes (I used a combo of red, white and purple potatoes)
Preparation
Rub lamb with 2 tsp salt and 1 tsp pepper; let stand 1 hour. Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parlsey and next 4 ingredients and pulse 4 or 5 times or until finely chopped. Add 6 tbs melted butter and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
Preheat oven to 450 degrees. Toss together potatoes and remaining 1 tsp salt, 1 tsp pepper and 4 tbs your choice melted fat; place around lamb in roasting pan. Bake at 450 for 45 mins to an hour or until a meat thermometer inserted into thickest portions register 125 (rare). Remove lamb from pan and let stand 15 mins before slicing. Serve with potatoes and pan juices; fresh steamed asparagus rounded out the meal nicely.
Makes 4 to 6 servings.