Roast Leg of Lamb On a Bed of Potatoes and Wilted Greens - Restaurant Association of Nova Scotia

Name: Roast Leg of Lamb On a Bed of Potatoes and Wilted Greens - Restaurant Association of Nova Scotia
Ingredients: 1 (6- to 8-lb) leg of lamb, aitchbone removed by butcher and leg left untied; 3 large garlic cloves, 2 thinly sliced and 1 minced; 1 tablespoon chopped fresh thyme; 2 teaspoons chopped fresh rosemary; 4 lb yellow-fleshed potatoes; 7 tablespoons extra-virgin olive oil; 4 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons honey; 1 1/4 lb mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

rans.ca

Roast a flavorful leg of lamb on a bed of garlic-infused sliced potatoes and wilted mixed greens, perfect for special occasions or dinner parties.

View Original

Share this recipe:

Ingredients

1 (6- to 8-lb) leg of lamb, aitchbone removed by butcher and leg left untied
3 large garlic cloves, 2 thinly sliced and 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 lb yellow-fleshed potatoes
7 tablespoons extra-virgin olive oil
4 teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
1 1/4 lb mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed