Leg of Lamb, Roasted Potatoes and Chimichurri Sauce

Lamb Ingredients
1 leg of lamb, about 1 lb per person
10 whole garlic cloves
olive oil, salt, and pepper

Lamb Instructions

Step 1

Temper the meat & Preheat oven to 300°F

Step 2

Make 10 inch-deep cuts in meat and insert garlic cloves into cuts

Step 3

Rub roast with olive oil, salt, and pepper

Step 4

Convection Roast for 1 hr, rotate pan, then roast 30 mins more, or until internal temp is at 135°F (120°F for a more rare cut)

Step 5

Let meat rest for 45 mins.

Rosemary Roasted Potatoes

Ingredients
2-3 lbs small new potatoes
3 sprigs fresh rosemary
olive oil, salt, and pepper

Instructions

Step 1
Set side oven to 250°F on True Convection

Step 2
Use small, golf ball sized potatoes and spread out on baking sheet

Step 3
Coat potatoes in olive oil, salt, pepper, and fresh rosemary

Step 4
Cook for at least 1 hour, until skin looks wrinkly, crisp, and fork tender

Chimichurri Sauce

Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic
2 small red chilies (deseeded, if you like)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Pepper to taste (about 1/2 teaspoon)

Instructions
Mix ingredients in food processor.