Roast Leg of Lamb with Potatoes (Cosciotto di Agnello con Patate)

Roast Leg of Lamb with Potatoes
Roast Leg of Lamb with Potatoes
For this simple Sicilian Easter dish, cosciotto di agnello con patate, a leg of lamb is roasted over a bed of potatoes.Todd Coleman

For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily.

Roast Leg of Lamb with Potatoes
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.
Yield: serves 8

Ingredients

  • 34 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 and freshly ground black pepper, to taste
  • 8 large russet potatoes, peeled and quartered

Instructions

  1. Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.