Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
Ina recipes are all excellent, as long as you follow her instructions you will never be disapointed. I am a huge fan of Ina and I have every cookbook she has written. Also, she is a wonderful friendly and warm person, I found that out at one her book signings in crate and Barell. THank you Ina for your wonderful recipes and your cooking show which I never miss.
We have checked with the original recipe, on Ina's website and in her book and the recipe is exactly as it appears here - with mixed comments (for some people it has worked out perfectly and for some it has been burnt). We suggest that you keep a close eye on the lamb through the cooking process. Check every 1/2 an hour and turn it down if you see it needs it. As every oven is different, this is the only thing we can suggest! An oven thermometer may help too.
this is a common problem i have found with a lot of the recipes either in books or the internet ,allways is somethig missing, like in these case it is not adviced to reduce the temperature after the pre heat!, or maybe we dont want to give too much away?
Usually recipes that start off in a hot oven (like 450F or the C equivalent) are only for a short time to sear the oustide of the meat. For example, I used thiis recipe but lowered the temperature to 325F after just 20 minutes at 450F. The outside of the lamb was browned with crispy edges and the inside was done perfectly.
I'[m a huge fan of Ina, I make a lot of her recipes. This one was a disaster. I made the lamb for Easter dinner, thank god I made a beef tenderloin as well, the lamb was ruined. I cooked the lamb at 450 degrees just as the recipe calls for. My mother told me the temperature was way to high and that I should cook the lamb at 325. I wouldn't listen, I told her that Ina said 450 degrees, long story short I checked the lamb after one hour and 5 min, but I was to late it was so well done it was like shoe leather. Needless to say nobody ate the lamb. I wasted all that money on a beautiful leg of lamb which I ended up throwing away. First time I've been disappointed with one of Ina's receipes. If you make this recipe (the rub smelt delicious) start checking the meat after 40 min, or cook at a lower temp.
Are you aware that the temperatures used by Ina Garten & other American chefs are in FARENHEIGHT not CELCIUS Also if you have a fan forced oven you need to drop the temperature by 20oC eg 180oC regular oven =160oC FAN FORCED. Maybe that is where you went wrong,
Ina recipes are all excellent, as long as you follow her instructions you will never be disapointed. I am a huge fan of Ina and I have every cookbook she has written. Also, she is a wonderful friendly and warm person, I found that out at one her book signings in crate and Barell. THank you Ina for your wonderful recipes and your cooking show which I never miss.
We have checked with the original recipe, on Ina's website and in her book and the recipe is exactly as it appears here - with mixed comments (for some people it has worked out perfectly and for some it has been burnt). We suggest that you keep a close eye on the lamb through the cooking process. Check every 1/2 an hour and turn it down if you see it needs it. As every oven is different, this is the only thing we can suggest! An oven thermometer may help too.
this is a common problem i have found with a lot of the recipes either in books or the internet ,allways is somethig missing, like in these case it is not adviced to reduce the temperature after the pre heat!, or maybe we dont want to give too much away?
Usually recipes that start off in a hot oven (like 450F or the C equivalent) are only for a short time to sear the oustide of the meat. For example, I used thiis recipe but lowered the temperature to 325F after just 20 minutes at 450F. The outside of the lamb was browned with crispy edges and the inside was done perfectly.
I'[m a huge fan of Ina, I make a lot of her recipes. This one was a disaster. I made the lamb for Easter dinner, thank god I made a beef tenderloin as well, the lamb was ruined. I cooked the lamb at 450 degrees just as the recipe calls for. My mother told me the temperature was way to high and that I should cook the lamb at 325. I wouldn't listen, I told her that Ina said 450 degrees, long story short I checked the lamb after one hour and 5 min, but I was to late it was so well done it was like shoe leather. Needless to say nobody ate the lamb. I wasted all that money on a beautiful leg of lamb which I ended up throwing away. First time I've been disappointed with one of Ina's receipes. If you make this recipe (the rub smelt delicious) start checking the meat after 40 min, or cook at a lower temp.
Are you aware that the temperatures used by Ina Garten & other American chefs are in FARENHEIGHT not CELCIUS Also if you have a fan forced oven you need to drop the temperature by 20oC eg 180oC regular oven =160oC FAN FORCED. Maybe that is where you went wrong,