Roast Leg of Lamb with Potatoes (Cosciotto di Agnello con Patate)

Name: Roast Leg of Lamb with Potatoes
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 ⁄ 4 cup extra-virgin olive oil; 2 tbsp. crushed red chile flakes; 2 tbsp. dried oregano; 4 cloves garlic, minced; 1 bunch parsley, minced; 1 (6–7-lb.) leg of lamb, trimmed; Kosher salt and freshly ground black pepper, to taste; 8 large russet potatoes, peeled and quartered

Serves
serves 8

TODD COLEMAN

For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily.

Ingredients

³⁄₄ cup extra-virgin olive oil
2 tbsp. crushed red chile flakes
2 tbsp. dried oregano
4 cloves garlic, minced
1 bunch parsley, minced
1 (6–7-lb.) leg of lamb, trimmed
Kosher salt and freshly ground black pepper, to taste
8 large russet potatoes, peeled and quartered

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Instructions

Step 1

Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.