Greek Leg Of Lamb With Lemon Potatoes

Preheat oven to 375°F.

Cut your gold potatoes in half and add them to a large Dutch oven or oven-safe pot. Toss with olive oil, salt, pepper and the juice of one lemon. Add the two cut-up lemons to the pot.

Make your compound butter by mixing softened butter, parsley, garlic, lemon juice, salt and pepper.

Pat the lamb dry and score the top and bottom by cutting shallow crisscross slits into the meat.

Rub the lemon-herb butter all over the lamb, making sure to work it into the scored cuts.

Place the lamb directly on top of the potatoes.

Bake covered for about 1 hour, then uncover and continue baking until the lamb reaches your desired internal temperature. For medium-rare, aim for about 135°F after resting.

Let the lamb rest for 15–20 minutes before slicing. Toss the potatoes around in all those delicious lamb juices before serving.