Name: Roasted Leg of Lamb with Yukon Gold Potatoes
Yield: 8 Servings
Ingredients: 4 large garlic cloves, coarsely chopped; 4 teaspoons coarse kosher salt plus additional for sprinkling; 1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped; 2 tablespoons finely grated lemon peel; 1/2 cup olive oil, divided, plus additional for brushing; 2 tablespoons fresh lemon juice; 2 teaspoons freshly ground black pepper; 1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed; 8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise; Large roasting pan (preferably nonstick)

A roast leg of lamb recipe is alway impressive—doubly so when paired with a side of creamy, melt-in-your mouth Yukon Gold potatoes.

Recipe notes