Grandma Rose's Herb-Roasted Easter 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 boneless New Zealand leg of lamb , 4 pound
• 2 pounds small red potatoes , halved
• 6 large cloves garlic , unpeeled
• 2 tablespoons olive oil

Instructions

1. 1

   Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and combined. Coat top and sides of lamb with rosemary paste; set aside at room temperature for 1 hour.

2. 2

   Preheat the oven to 450 degrees F (230 degrees C).

3. 3

   Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; arrange potatoes and garlic around lamb.

4. 4

   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). Rest before slicing, 20 minutes.