Roasted Leg of Lamb with Yukon Gold Potatoes – Fustini's Oils & Vinegars
Roasted Leg of Lamb with Yukon Gold Potatoes – Infused with Herbs de Provence olive oil and Pomegranate balsamic for a flavorful twist. Enjoy!
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Ingredients
- 2 tablespoons finely grated lemon peel
- 1/2 cup Fustini’s Herbs de Provence olive oil, divided, plus additional for brushing
- 1/2 cup Fustini's Pomegranate balsamic
- 2 teaspoons freshly ground black pepper
- 1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
- 8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
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