Citrus Garlic Roast Leg of Lamb served with Cheesy Hasselback Potatoes
Looking for an alternative to turkey? Here is a festive option for the star of the feast.
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Cooking tools:
- Instant-read thermometer
- Blender
- Food processor
- Pastry brush
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Chopsticks
- Oven
- Refrigerator
- Mixing bowl
- Measuring spoon
- Serving platter
Ingredients
- ¼ cup (60 ml) + 3 tbsp (15 ml) extra-virgin olive oil, divided
- 4 heads garlic
- 4 sprigs thyme, leaves picked
- 2 sprigs rosemary, leaves picked
- 2 sprigs oregano, leaves picked
- 3 anchovy filets
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided
- 7 lbs (3.2 kg) bone-in leg of lamb
- 3 lemons
- 1 cup (250 ml) white wine
- 8 medium russet potatoes, cleaned
- 3 tbsp (45 ml) melted butter
- 2 tsp (10 ml) seasoning salt
- ½ cup (125 ml) ground Parmesan
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