Hy-Vee Recipes and Ideas

Directions

1. Step1

   Line a large rimmed baking pan with foil; set aside. Combine olive oil, garlic, and 3 sprigs of fresh rosemary in a small saucepan. Warm over low heat for 5 minutes or until oil is fragrant. Remove from heat. Remove and discard garlic cloves and rosemary sprigs. Set rosemary-garlic oil aside.

2. Step2

   Preheat oven to 350 degrees. Cut a thin lengthwise slice off from one side of each potato. Place a potato, cut side down, on a cutting board between 2 chopsticks. Slice the potato perpendicular to the chopsticks, making cuts about 1/8-inch apart and stopping just before the chopsticks (about 3/4 of the way through the potato). Repeat slicing remaining potatoes.

3. Step3

   Remove netting from leg of lamb, if necessary. Pat lamb dry with paper towels; tie lamb together with kitchen string. Brush lamb and potatoes with 3/4 cup rosemary-garlic oil. Place lamb in center of the prepared baking pan. Surround lamb with potatoes, cut sides up.

4. Step4

   Roast lamb and potatoes, uncovered, for 1 hour 45 minutes to 2 hours or until an instant-read meat thermometer inserted in the thickest part of the meat reaches 140 degrees for medium-rare doneness. Transfer lamb to a cutting board; loosely cover with foil and let stand for 30 minutes. Loosely cover potatoes in pan with foil to keep warm.

5. Step5

   For sauce, place 1/2 cup mint, remaining 1/4 cup rosemary-garlic olive oil, mustard, honey, vinegar, horseradish, chopped rosemary, salt, and 1 tablespoon black pepper in a food processor. Cover and process until smooth. Set aside until serving.

6. Step6

   To serve, transfer lamb and potatoes to a serving platter. Garnish with additional rosemary sprigs, fresh mint, and black pepper, if desired. Serve with sauce.