Total Calories: 152
1 Place a rack in the middle of the oven. Preheat oven to 350°F. Place the potatoes in a roasting pan large enough to hold the meat and potatoes without crowding. Toss with the oil, and salt and pepper to taste.
2 Make shallow slits all over the lamb with a small knife. Poke some of the garlic and rosemary into the slits, reserving a little for the potatoes. Sprinkle the meat generously with salt and pepper. Push the potatoes aside and add the meat fat-side up.
3 Place the pan in the oven and cook 30 minutes. Turn the potatoes. Roast 30 to 45 minutes longer or until the internal temperature measures 130°F on an instant-read thermometer placed in the thickest part of the meat, away from the bone. Remove the pan from the oven and transfer the lamb to a cutting board. Cover the meat with foil. Let rest at least 15 minutes before slicing.
4 Test the potatoes for doneness by piercing them with a sharp knife. If they need further cooking, turn the oven up to 400°F., return the pan to the oven, and cook until tender.
5 Slice the lamb and serve hot with the potatoes.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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