Real Recipes From Real Home Cooks ®
Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes
"This is the easiest ever (and super delicious!) Easter supper – it can even be prepared as a make-ahead meal!..."
INGREDIENTS
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Ingredients
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For the lamb:
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1 4-pound boneless leg of lamb
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Olive oil
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1 bulb garlic, chopped
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1/4 cup rosemary, chopped
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Zest of 2 lemons
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Kosher salt and pepper
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For the roasted potatoes and tomatoes:
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6-7 large Russet potatoes (about 4 pounds), peeled and sliced 1/8-inch thick
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Olive oil, for liberal drizzling (about 1/2 cup)
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Salt and pepper
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4 tablespoons rosemary, chopped
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4 tablespoons butter
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4 large onions or 6 small onions
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1 bulb garlic, cloves cracked from skin and thinly sliced
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1 1/2-2 cups grated Parmigiano Reggiano cheese, loosely packed
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2 28-32 ounce cans San Marzano tomatoes, lightly drained
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A handful of basil leaves, torn
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Serves 8
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