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Score the lamb in a chessboard-like pattern all over the leg of lamb.
Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours. (I did it 48 hours ahead and the flavor was great!)
Preheat the oven to 425°.
Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally. (It needed about 10 minutes more time than this)
Remove the lamb and let it rest for 15 minutes before slicing and serving.
For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
Serve the sliced lamb along with the potatoes.
Notes
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
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