Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness.

season with olive oil (16), salt (17), pepper, stir to flavor and then bake in a preheated conventional oven at 380°F and cook for 1 hour and 30 minutes.

1. Set the oven at 400 degrees. Have on hand a deep roasting pan that will hold the lamb and potatoes comfortably and a sheet of foil to cover the pan.

Cover the pan and roast in the oven until the internal temperature of the lamb reaches about 120 degrees. Measure in several places and go by the coolest one. This will take about 45 minutes.

Roast, uncovered, at 400 degrees about 1 hour and 15 minutes for rare. Turn lamb every 15 minutes, basting with liquid from dish underneath. Remove from oven. Let lamb stand 20 minutes before carving.

Roast until a thermometer inserted in thickest portion of lamb registers 125°F to 130°F for medium rare, and potatoes and leeks are tender, about 45 minutes. Remove from oven; let rest 30 ...

Carve the lamb at the table and serve with the vegetables and potato dauphinoise. Social Suppers by Jason Atherton Absolute Press, £25, available at £22.50 plus £1.95 p&p from Telegraph Books ...

Remove lamb and potatoes from oven. Step 3. Roast asparagus until crisp-tender, about 4 minutes. Step 4. Meanwhile, transfer lamb to a cutting board. Divide potatoes between plates.

💡 Pro Tip: The longer you marinate the lamb, the more flavorful and tender it will be.. 2. Roast the Potatoes. Preheat your oven to 400°F (200°C).. In a large bowl, toss the halved baby ...

6-7 lb leg of lamb, butterflied with the shank bone in tact (ask your butcher to do this) 1 clove of garlic, quartered; 2 tbsp. olive oil; Salt and freshly ground pepper ...

As the heat advisories have started rolling in, I have begun craving the cool and refreshing ingredients of Mediterranean ...