Ingredients:
(serves 6 to 8 people) Sp Gf
- 3 pounds lamb shoulder
- 4 cloves of garlic, thinly sliced
- 1/2 cup Evoo
- a few sprigs of rosemary
- Salt
- Pepper
For the fingerling potatoes:
- 2 lb. fingerling potatoes
- a few sprigs of rosemary
- 1 clove of garlic, thinly sliced
- 3 Tbsp. Evoo
- Salt
- Pepper
Warm up the oven at 400 F.
Trim any excess fat form the lamb. In a large bowl, mix 2 quarts of water and 1 cup of white vinegar. Soak the lamb for 30 minutes in this bath. Drain the meat and pat it dry with paper towels.
Peel the garlic, remove its green core and slice it thinly.
Wash the rosemary and pat it dry.
Scrub and wash the fingerling potatoes, cut them in half lengthwise and put them in a bowl. Cover them with 2 tsp. of salt; toss well and let them sit for at least 30 minutes.
Make several small incisions all around the meat and fill them with a slice of garlic and a few leaves of rosemary.
In an ovenproof roasting pan (big enough for both the lamb and the potatoes) toss the lamb in olive oil, salt and pepper and coat it well.
Cook at 400F for 10 minutes, and then lower the temperature at 320 F and cook for 20 minutes.
Meanwhile, drain the potatoes (there will be a greyish liquid on the bottom), coat them in 2 Tbsp. Evoo, salt, pepper, rosemary and garlic, then transfer them to the roasting pan in the oven. Cook for about 30 minutes or until the lamb is uniformly golden brown, basting with its own juices if it starts to look too dry.
The cooking time depends on the thickness of the meat. To cook it at the right point, check its internal temperature with a meat thermometer. If you like your lamb rare, internal temperature should be 140F. If you like it medium, internal temperature should be 150F.
Let the meat seat for 10 minutes, covered with foil, before cutting it.