Pierna de cordero con patatas asadas

Ingredientes

• 1 7-8 lb bone-in leg of lamb, trimmed of excess fat
• 6 cloves garlic, mashed
• 1/4 cup fresh rosemary, minced (5 additional sprigs for garnish)
• 1 tbsp Kosher salt (extra for additional seasoning)
• 1/2 tbsp black pepper
• 3 tbsp extra-virgin olive oil
• 8 medium-sized Yukon gold potatoes, quartered
• 2 cups beef broth

Preparación

1. 1

   Preheat oven to 425°.

2. 2

   Make one-inch incisions around the meat.

3. 3

   Mix garlic with minced rosemary, salt, pepper, olive oil. Rub all over the leg of lamb, stuffing the incisions. Let rest in open air for 30 minutes on the rack of a roasting pan.

4. 4

   Roast until lamb begins to brown, about 30 minutes.

5. 5

   Reduce heat to 350°.

6. 6

   Add potatoes, seasoned with salt, pepper, and lightly coated in olive oil.

7. 7

   Roast for 30 minutes.

8. 8

   Add the cup of beef broth and roast another 30 minutes or until the lamb is medium-rare.

9. 9

   Remove lamb and let rest for 20 minutes, loosely covered in foil.

10. 10

    Toss potatoes and add more broth, as needed; return to oven until nicely browned.

11. 11

    Slice lamb, season to taste, sprinkle with two freshly stripped rosemary sprigs, garnish with remaining sprigs, and serve aside the warm potatoes.