Agnello Arrosto con Funghi, Patate, & Olive (Roasted Leg of Lamb with Mushrooms, Potatoes, and Olives)

Yield:  6-9 servings

1 whole (5- to 7-pound) bone-in leg of lamb*
3 pounds hen-of-the-woods mushrooms, cleaned & cut into large pieces
1 cup green olives, pitted
8 cups small potatoes (24-36 potatoes), halved
¼ cup sugar
8 cloves garlic, sliced
Leaves of 5-6 sprigs fresh rosemary, minced
Zest of 2 lemons
½ cup fine sea salt
¼ cup extra virgin olive oil, plus more for drizzling
Freshly-ground black pepper, to taste

In a small bowl, combine the sugar, salt, lemon zest, and one third of the rosemary.

Rub this mixture all over the lamb. Use a paring knife to poke holes in the lamb, and then stuff them with the garlic slices. Refrigerate the lamb, covered for at least 6 and up to 12 hours.

Preheat an oven to 325°F.

Toss the potatoes, mushrooms, and olives with 2 tablespoons of the olive oil, pepper, and the remaining minced rosemary. Spread the vegetable mixture in the bottom of the roasting pan. Rub the lamb with the remaining 2 tablespoons of olive oil, and place on top of the vegetables.

Put the pan in the oven, and roast until the internal temperature of the lamb reaches 125°F, about 2½ hours. Let the lamb rest for 30 minutes before carving into ½-inch-thick slices.

To serve, place a small amount of the vegetables on each plate, and top with a few slices of the lamb. Drizzle each serving with a little additional olive oil, and enjoy!

Buon appetito!