Categories: Meals

Ingredients

• 4 lb. leg of lamb
• 2 garlic cloves, thinly sliced
• 2 tbsp rosemary leaves
• 1/2 cup olive oil
• 2 lb. potatoes, cut into 1-inch cubes
• 6 fresh sage leaves, chopped
• 2/3 cup Marsala
• Salt and pepper

Directions

1. Preheat the oven to 425. Use a small knife to make incisions all over the lamb, then insert the garlic slices and about half the rosemary leaves.

2. Place the lamb in a roasting pan and spoon over half the oil. Roast in the preheated oven for 15 minutes.

3. duce the oven temp to 350. Remove the lamb from the oven and season with salt and pepper to taste. Turn the lamb over, return to the oven, and roast for an additional hour.

4. Put the potatoes in a separate roasting oan, add the remaining oil and toss to coat. Sprinkle with the remaining rosemary and the sage. Place the potatoes in the oven with the lamb and rosat for 40 minutes.

5. Remove the lamb from the oven, turn it over and pour over the Marsala. Return it to the oven with the potatoes and cook for an additional 15 minutes.

6. Transfer the lamb to a carving board and cover with foil. Place the roasting pan over high heat and bring the juices to a boil. Continue to boil until thickened and syrupy.

7. Carve the lamb into slices and serve with the potatoes and meat juices.

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