Roast Leg of Lamb with Potatoes (Cosciotto di Agnello con Patate)
For this simple Sicilian Easter dish a leg of lamb is rubbed with a garlicky oregano, parsley and chile paste, then roasted over a bed of potatoes.
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Ingredients
- 3⁄4 cup extra-virgin olive oil
- 2 tbsp. crushed red chile flakes
- 2 tbsp. dried oregano
- 4 cloves garlic, minced
- 1 bunch parsley, minced
- 1 (6–7-lb.) leg of lamb, trimmed
- Kosher salt
- freshly ground black pepper
- 8 large russet potatoes, peeled and quartered
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