Yield: 12 servings 12 medium red potatoes, cleaned 2 Tbsps. olive oil 1 Tbsp. kosher salt 6 to 7 lbs. lamb leg, trimmed of visible fat to taste salt and pepper 1⁄2 cup orange marmalade (or other flavor, as desired) 1 Tbsp. mustard seeds 2 tsps. dried thyme, crushed 6 sprigs fresh rosemary, garnish (optional) 1. Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with kosher salt. Place rack in pan and arrange lamb leg on rack. Season lamb with salt and pepper to ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.