- 1 (2.2kg) boneless leg of lamb, rolled and tied
- 3 1/2 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1/4 cup loosely packed fresh rosemary leaves
- 2/3 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup loosely packed fresh thyme leaves
- 2 shallots, coarsely chopped
- 6 garlic cloves
- 1 tablespoon fresh lemon juice
- 10 tablespoon olive oil, divided
- 1kg small baby potatoes
- Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
- Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
- Preheat oven to 230°C. Toss together potatoes and remaining 1½ tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.
- Bake at 230°C for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125°C (rare). Remove lamb from pan; cover loosely with aluminium foil, and let stand 15 minutes before slicing.
- Dice half of lamb; package in 2 (2½-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.
- Note: Peel the centres of the potatoes for a pretty presentation, if desired