Herbed, roast leg of lamb
Roast
I grew up in South Africa, where lamb is the most popular meat for roasting. Every second Sunday when I was little, friends and family sat down around our big dining table and ate roast lamb. And you can't have good roast lamb without good roast potatoes! Stateside, we eat a leg of lamb infrequently because it is so expensive. When we do, it is a celebration...perfect for a holiday. Then, I did not know how well anchovies, garlic and lemon suited lamb. Now, I do. <br /> <br />Use either a large roasting pan with a rack to raise the lamb over the potatoes, or roast the meat on a higher shelf, with the pan catching its dripping on a lower shelf. I prefer this last, unorthodox method as more dry, hot air is able to flow around the meat and potatoes. These potatoes are delicious: crispy, and infused with the flavor of the mingled meat juices and herbs.
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