With flavors of citrus and spices, this marinade is excellent for steak. Be mindful of the time the steak is on the grill because the sugar will burn quickly there.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 4-pound leg of lamb |
Ingredients
- 6 large cloves garlic, peeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
- 2 pounds small red potatoes, halved
- 6 large cloves garlic, unpeeled
- 2 tablespoons olive oil
Instructions
- Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
- Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 530 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!