Grilled Leg of Lamb
1 4 to 5 pound butterflied Australian leg of lamb, trimmed to an even thickness or 2-2.5 inches, patted dry
Paste
2 Tbsp olive oil
3 Tbsp minced fresh rosemary or 1 Tbsp dried
2 Tbsp minced garlic
1 teas. salt
1 teas. freshly ground black pepper
1. To prepare the paste, place all ingredients in a small bowl and stir in mix.
2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hours.
3. Position the broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan, or prepare a medium-hot grill fire. Place the lamb, fat side down, on the broiler pan or grill rack.
4. Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. Cook for a few minutes more on each side for medium.
5. Remove lamb from the oven and let stand for 6 to 8 minutes, loosely covered with aluminum foil. Cut lamb into half inch slices. Makes 8-10 servings.
Rosemary Roasted Fingerling Potatoes
2 pounds Fingerling Potatoes
1 Tbsp olive oil
1/4 teas. salt
1/4 teas. ground black pepper
1 Tbsp. fresh rosemary, chopped
Rosemary sprigs, for garnish
1. Preheat oven to 425 degrees
2 Wash fingerlings in cool water, pat dry and cut lengthwise into 1/2 inch slices.
3. Combine olive oil, salt, pepper and chopped rosemary in a large bowl and mix well. Add fingerlings and stir to coat thoroughly.
4. Place potatoes in a single layer on a baking sheet. Roast in the middle of the oven for 20 minutes, or until golden brown and tender.
5. Remove from the oven, garnish with sprigs of fresh rosemary and serve immediately. Makes 6 servings.
