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,
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 taste. Roast at 325ºF for approximately 20 to 25 minutes per pound for medium rare (from 2 to 3 hours).
2. Combine marmalade, mustard seeds and thyme; set aside. Halfway through roasting, baste lamb with marmalade mixture.
3. Continue roasting to desired degree of doneness: 145ºF for medium rare; 160ºF for medium; 170ºF for well done. Remove lamb from oven at temperature slightly below desired doneness, and allow to stand for 15 minutes before slicing. Temperature will rise approximately 10 degrees upon standing. Slice and serve with roasted potatoes on the side.
Recipe and photo from the American Lamb Board.