Roasted Lamb With Potatoes And Rosemary Chimichurri
Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup rosemary leaves, finely chopped
- 1 head of garlic, minced
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper
- Kosher salt
- One 5 1/2-pound boneless leg of lamb, butterflied
- Freshly ground black pepper
- 1 stick (4 ounces) unsalted butter
- 5 large Idaho potatoes, peeled and sliced 1/4 inch thick
Instructions
Roasted Lamb With Potatoes And Rosemary Chimichurri serves 22 original recipe by Food & Wine.
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