Garlic Roast Lamb with Potatoes
On some tables, roast lamb is the entree of choice for Passover. For this recipe, the lamb is flavored with garlic. Garlic flavors the potatoes, too. To simplify the preparation, buy a boneless roast. If you don’t find one that is already prepared, buy a 6-pound lamb shoulder and ask the butcher to prepare it for you.
Preparation time: 30 minutes
Cooking time: 2 hours, 10 minutes
Yield: 8 servings
Keeping kosher: Meat
6 large garlic cloves
3-1/2-pound boneless rolled roast of lamb shoulder
Salt and freshly ground pepper to taste
6 large baking potatoes
2 large onions
About 1 cup water
1/4 cup chopped Italian parsley
Preheat oven to 375 degrees F.
Cut 10 very thin lengthwise slivers from garlic; chop remaining garlic.
Pierce the lamb with point of a sharp knife to make a slit.
Hold the slit open and insert a garlic sliver.
Use the knife to help you hold the slit open.
Make more slits, spacing them fairly evenly, and insert remaining garlic slivers.
Sprinkle lamb with salt and pepper.
Set lamb in a roasting pan.
Peel and quarter potatoes and put them in pan around meat.
Sprinkle potatoes with remaining chopped garlic, salt, and pepper.
Slice the onions.
Chop the rosemary.
Add sliced onions, 2 tablespoons rosemary, and 3/4 cup water to pan.
Cover the pan with foil.
Bake 1 hour.
Uncover and stir potatoes gently.
Add 1/4 cup water if pan is dry.
Bake 30 minutes and stir again.
Add a few tablespoons water if pan becomes dry.
Roast lamb another 10 to 30 minutes, basting lamb and potatoes occasionally, or until lamb is very tender.
An instant-read or meat thermometer should register 150 degrees F for medium or 160 degrees F for well done.
If potatoes aren’t tender and brown, remove lamb and bake potatoes uncovered for 30 more minutes.
Let meat rest on a board 15 minutes before carving.
Spoon juices over potatoes.
Set the oven to Low.
Put the potatoes in the low-temperature oven to keep them warm.
Remove the strings from the lamb.
Carve lamb into 1/2-inch slices, using a very sharp large knife.
With a small knife, remove excess fat from slices.
Sprinkle potatoes and lamb with parsley.
Season juices to taste with salt and pepper.
Serve lamb and potatoes hot, with the sauce served separately.