Roasted Marinated Lamb with Lemon and Rosemary Potatoes

I made this roasted lamb for Easter dinner. It was truly divine. It was my first time roasting a lamb, and I will definitely be doing it again. It was easy and delicious, rich in flavour and yet light at the same time.

**Adapted from Martha Stewart's Everyday Food Magazine, April 2010**

Zest and juice from two lemons
1 head of garlic, cloves chopped
2 T chopped fresh rosemary leaves
1/2 cup extra-virgin olive oil4 lb leg of lamb
coarse salt and ground pepper
4 lbs small Yukon Gold potatoes, peeled

1. Grate lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary. Whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Let sit for at least one hour, flipping bag halfway through.

2. Preheat oven to 450. Place potatoes in a large pot and cover with cold water by 2 inches. Season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 mins. Drain potatoes.

3. Remove lamb from marinade. Place lamb on a plate; season with salt and pepper.

Pour marinade into a roasting pan, add potatoes. (I used my Le Creuset Dutch Oven instead of a roasting pan.) Cook 15 mins. Push potatoes to edge of pan, place lamb in center. Roast 15 mins. Reduce temperature to 300 and cook until medium-rare, 1 - 1 1/4 hours. Toss potatoes halfway through.

4. Tent pan loosely with foil and let lamb rest for 20 mins before slicing. Toss potatoes in pan juices and serve along side lamb.