This may sound fancy, but is actually really simple to cook. The lamb is rubbed with butter and rosemary over a bed of potatoes, and the green beans are quickly blanched then tossed with roquefort and walnuts.
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so you have plenty of room for the lamb to sit in the middle of your oven.
Peel 6 of the garlic cloves. In the bowl of a food processor fitted with the steel blade, add the 6 peeled garlic cloves, rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. You can also use a mortar and pestle to mash the garlic, rosemary, salt and pepper into a paste. Then stir in the butter. With your hands rub the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle generously with salt. Place the potatoes and garlic in the bottom of a large roasting pan. Place the lamb on top and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium).
Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. This is a really important step! If you slice the lamb too soon, all the delicious flavorful juices will run all over your cutting board. Resting the lamb allows the juices to remain inside and your lamb will be full of flavor!
Slice and serve with the potatoes and green beans with Roquefort and walnuts.