Nutritional Information Calories: 520 Fat: 32g Protein: 45g Carbohydrates: 20g Cholesterol: 150mg. Sodium: 120mg. Boneless Leg of Lamb and Oven Roasted Potatoes and Rosemary Ingredients 1 (5-6 lb average) Boneless Leg of Lamb (service meat department) 4 Tbsp fresh chopped rosemary (produce department) 1 Tbsp fresh chopped garlic (produce department) 2 bags (24 oz each) Baby Yukon Gold Potatoes, rinsed and patted dry (produce department) 2 Tbsp olive oil (aisle # 6) Optional: Make Quick Pan Gravy For Lamb at this stage Directions   Move oven rack to center position. Preheat oven on 450 degrees. Season lamb with sea salt, pepper, 1 Tbsp of chopped rosemary and garlic. Place lamb on rack inside large roasting pan. Combine potatoes, remaining chopped rosemary and olive oil in medium bowl; toss until potatoes are evenly coated. Add potatoes to pan (around roast); place in oven. Roast 15 min. Reduce heat to 300 degrees; continue to roast, carefully turning potatoes periodically. Roast until 135 degrees (or desired doneness-see below), and potatoes are tender when pierced with paring knife. Check internal temperature by inserting thermometer into thickest part of meat. Remove pan from oven. Medium: 130 degrees (Pink Warm Center) / Well Done: 145 degrees and above (Pink Very Warm Center at 145 degrees) Transfer potatoes to serving dish cover and keep in a warm spot. Remove lamb to cutting board; allow to rest 15- 20 min. Servings YIELD: Serves 12, serving size 6 ounces lamb and 3/4 cup potatoes Time To Cook PREPARATION TIME: 10 min COOKING TIME: 3 hours to 4 hours   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.