Line a large rimmed baking pan with foil; set aside. Combine olive oil, garlic, and 3 sprigs of fresh rosemary in a small saucepan. Warm over low heat for 5 minutes or until oil is fragrant. Remove from heat. Remove and discard garlic cloves and rosemary sprigs. Set rosemary-garlic oil aside.
Enjoy this tender and juicy boneless leg of lamb with Hy-Vee Smart Bite flavor fusion potatoes and savory ingredients like horseradish and rosemary.
Servings and Ingredients
|1 c. Gustare Vita olive oil|
|3 clove(s) garlic, whole|
|3 sprig(s) fresh rosemary, plus additional for garnish|
|1 (1-1/2-lbs.) pkg. Hy-Vee Smart Bite flavor fusion potatoes|
|1 (5-1/2-lbs.) boneless leg of lamb|
|½ c. fresh mint leaves, plus additional for garnish|
|2 tbsp. stone ground mustard|
|2 tbsp. Hy-Vee honey|
|2 tbsp. Hy-Vee apple cider flavored vinegar|
|1 tbsp. refrigerated prepared horseradish|
|1 tbsp. fresh rosemary, finely chopped|
|1 tbsp. kosher salt|
|1 tbsp. Hy-Vee coarse-ground black pepper, plus additional for garnish|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Small saucepan
- 2 chopsticks
- Paper towels
- Instant-read meat thermometer
- Food processor or blender
Preheat oven to 350 degrees. Cut a thin lengthwise slice off from one side of each potato. Place a potato, cut side down, on a cutting board between 2 chopsticks. Slice the potato perpendicular to the chopsticks, making cuts about 1/8-inch apart and stopping just before the chopsticks (about 3/4 of the way through the potato). Repeat slicing remaining potatoes.
Remove netting from leg of lamb, if necessary. Pat lamb dry with paper towels; tie lamb together with kitchen string. Brush lamb and potatoes with 3/4 cup rosemary-garlic oil. Place lamb in center of the prepared baking pan. Surround lamb with potatoes, cut sides up.
Roast lamb and potatoes, uncovered, for 1 hour 45 minutes to 2 hours or until an instant-read meat thermometer inserted in the thickest part of the meat reaches 140 degrees for medium-rare doneness. Transfer lamb to a cutting board; loosely cover with foil and let stand for 30 minutes. Loosely cover potatoes in pan with foil to keep warm.
For sauce, place 1/2 cup mint, remaining 1/4 cup rosemary-garlic olive oil, mustard, honey, vinegar, horseradish, chopped rosemary, salt, and 1 tablespoon black pepper in a food processor. Cover and process until smooth. Set aside until serving.
To serve, transfer lamb and potatoes to a serving platter. Garnish with additional rosemary sprigs, fresh mint, and black pepper, if desired. Serve with sauce.
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 190mg
- Sodium: 830mg
- Total Carbohydrates: 6g
- Protein: 55g