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  • 12 large unpeeled cloves Garlic divided

  • 1 tablespoon chopped fresh leaves of Rosemary

  • Kosher Salt

  • freshly ground black pepper

  • 2 tablespoons unsalted butter melted

  • 4.5 lb small unpeeled Potatoes 16-20 potatoes

  • 1 6 pound leg of lamb trimmed and tied

  • 2 tablespoons good Olive Oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

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Posted by LifeStyle FOODReport
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.
Posted by KrystynaCooksReport
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,