From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1 (7 to 8 pound) leg of lamb
  • 2 large cloves of garlic, slivered
  • 5 Tablespoons olive oil
  • 2 Tablespoons plus 2 teaspoons thyme
  • 2 Tablespoons dried rosemary
  • 2 Tablespoons plus 1 teaspoon coarsely ground pepper
  • 2 teaspoons coriander
  • 30 new potatoes, cut into quarters
  • 1 teaspoon kosher salt
  • Rosemary sprigs


Cut slits in lamb; place garlic slivers in the slits. Brush with 2 Tablespoons of the olive oil. Combine 2 Tablespoons thyme, 2 Tablespoons dried rosemary, 2 Tablespoons pepper and coriander in a bowl and mix well. Pat the herb mixture evenly over the lamb. Arrange the lamb in a shallow roasting pan.

Combine the new potatoes, remaining 3 Tablespoons olive oil, remaining 2 teaspoons thyme, remaining 1 teaspoon pepper, kosher salt and rosemary sprigs in a bowl, tossing to coat. Arrange the potatoes around the lamb.

Roast at 325 degrees for 3 to 4 hours or until a meat thermometer inserted in the thickest part of the leg registers 120 degrees for rare or until done to taste, stirring the potatoes every 30 minutes.

Tent the lamb with foil. Let stand for 15 minutes.  Slice as desired.


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