My parents were born and raised in the area of Southern Russia between the Black and Caspian Seas and then in Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.
You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
1 leg of lamb (4-6 Lbs.) boned and butterflied.
4 red potatoes
1 large onion
1-1/2 Tbsp. Kosher Salt
2-Tbsp. minced fresh rosemary
4 garlic cloves, minced
1/2 C. Dijon Style mustard
1 – Tbsp. balsamic vinegar
1 – Tbsp. fresh lemon juice
In food processor add the salt, rosemary, garlic, and process as fine as possible.
Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
Let sit at room temperature for 1 hour.
In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
Quarter the large onion.
Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely. Place the rack with the lamb over the vegetables. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
Roast the lamb at 450 degrees for 20 minutes. Turn the lamb over carefully and roast an additional 20 minutes. Let the roast stand for 15 minutes and then slice on the grain and serve.