If I had eaten this earlier in life, I may never have become a vegetarian. Well, maybe not. It was more of morality thing at the time, but my mind may never have wandered there in the first place had I eaten one or two juicy, tender lamb roasts in my early years. Luckily, I came to my senses and now get to enjoy a great meal like this now and then. But I still avoid commercially mass-produced meats. Seriously, it is all tasteless anyway ... why not eat meat a little less often, spend a few extra bucks and get something you will really enjoy? Good for you and the community!
3 lb bone-in leg of lamb
6-7 garlic cloves
1 lb baby fingerling potatoes
Preheat the oven to 375 degrees F.
These are some of the fingerling potatoes from my recent harvest. They only take a few minutes so prepare at any time. Scrub clean but leave skins on. Toss with a drizzle of olive oil, the juice of 1 or 2 lemons, 1/2 tsp of oregano and S&P. Use more lemon as needed, you want lots of lemon juice! Place the potatoes around and under the lamb (and insert meat thermometer if you have one).
I like meat on the rare side; after only 1 hour I removed it from the oven (128 on the meat thermometer). I read somewhere that it should be about 30 minutes per pound for medium-rare, but that obviously depends on the shape, the amount of bone and the temperature of the oven.
Let the roast rest for at least 10-15 minutes before slicing.