recipe zeit! garlic & rosemary leg of lamb with russian fingerling potatoes

1.5 - 2lb leg of lamb
4-6 cloves of garlic
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole white peppercorns
sea salt
2 sprigs of rosemary
extra viirgin olive oil

1/2lb of fingerling potatoes
1 teaspoon dried rosemary
sea salt
black pepper
dash of cayenne pepper
extra virgin olive oil

pre-heat your oven to 450 degrees on the bake setting.  clean/prep your lamb (i used cold water and a lemon) and tie crosswise with clean butchers twine in order to hold a desireble shape that will retain the juices and allow the meat to cook evenly.  to season, take at least 2 garlic cloves and cut them crosswise.  after making slits in several parts of the lamb stuff each cavity with the garlic.  next, chop your rosemary leaves finely after you have removed the stem, dice the remaining garlic and crush your peppercorns.  evenly spread your rosemary, minced garlic, black pepper, white pepper, and sea salt onto the leg of lamb.  finally, spread just enough olive oil to coat the lamb and you are in business.

to prepare the fingerling potatoes, cut them lengthwise then add half a teaspoon of pepper, salt, olive oil and dried rosemary (a dash of cayenne pepper is optional). 

i added a little water to the bottom of the roasting pan hoping to keep my lamb moist then set the lamb on the rack.  add your potatoes, cover and bake at 350 degrees until the thickest part of the lamb registers 155 - 160 degrees (medium rare).  for a 1.5 - 2 lb leg of lamb, you'll be ready in about 1 hour or 1 hour 15 minuntes but remember to let the meat rest for about 10 mins. 

serves 2-3