leg of lamb with garlic & rosemary serves 6 7 lb leg of lamb, boned and tied 2 lemons ¼ cup fresh rosemary 3 large garlic cloves 2 tablespoons olive oil 2 teaspoon lemon juice ½ tsp salt 2½ lbs small potatoes 3 tablespoons minced chives 1. Cut the zest of one lemon into julienne strips. Blanch the zest in boiling water for one minute and drain. Peel the other lemon and slice each lemon crosswise into 6 slices. In a food processor blend rosemary, garlic, zest, 1 tbl oil, lemon juice and salt. 2. Preheat the oven to 350° F (175° C) 3. With a sharp knife cut slits all over the lamb and then rub the rosemary mixture over the lamb and into the slits. arrange the lemon slices in the middle of a large roasting pan and place the lamb on top of them. Roast lamb in the middle of the oven 45 minutes. 4. Peel and quarter potatoes and cook for 5 minutes. Drain the potatoes and in a bowl toss with the remaining oil. Arrange the potatoes around the lamb and sprinkle with salt and pepper. 5. Roast lamb and potatoes, stirring occasionally, for about 55 minutes. 6. Remove the lamb from the oven and let stand for 15 minutes. Increase heat to 500° F (257° C) and roast potatoes for about another 10 minutes. 7. Transfer the potatoes and lemon slices to a platter with the lamb and sprinkle with chives back