Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

Mla102334_0407_roastmeat_l

Ingredients in this Recipe

  • 1 boneless leg of lamb (about 4 pounds; not tied), trimmed of excess fat
  • 2 russet potatoes (about 2 1/2 pounds)
  • 3 tablespoons coarsely chopped fresh marjoram, plus sprigs for garnish
  • 4 garlic cloves (2 thinly sliced, 2 crushed)
  • 5 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • Juice of 2 lemons (about 1/2 cup)

Recipe Preparation

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