A roasted leg of lamb sets the table for a special meal. By roasting the potatoes alongside the lamb leg, you have a flavorful side ready to eat alongside this marmalade-glazed main.
Family Favorite Lamb Leg with Roasted Potatoes
22.5 pounds Bone-in Leg of Lamb, trimmed of visible fat
Salt and pepper to taste
12 medium red potatoes
3 rosemary sprigs
2 tablespoons olive oil
1/2 tablespoon Kosher salt
1/4 cup marmalade
1/2 tablespoon mustard seeds
1 teaspoon dried thyme, crushed
Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with Kosher salt. Place rack in pan and arrange lamb roast on rack. Season lamb with salt and pepper to taste. Roast at 425 degrees F for 30 minutes.
Combine marmalade, mustard seeds and thyme.
Reduce oven temperature to 325 degrees F. Baste lamb with marmalade mixture. Roast to desired degree of doneness. (Cook until internal temperature is 130 degrees F for medium-rare, about 1 hour.) When lamb is done, cover and allow to stand for 15 minutes before slicing. Slice and serve with roasted potatoes
