Lamb with Roasted Potatoes
Served with a 2001 Domaine du Grande Tinel, Chateauneuf du Pape, France.

Ingredients:

2 tablespoons paprika

2 cloves minced garlic

1 teaspoon oregano

2 tablespoons olive oil

1 teaspoon white vinegar

1 tablespoon lemon juice

1 tablespoon Italian parsley

Boneless leg of lamb (about 3 pounds)

2 pounds small red potatoes

2 tablespoons olive oil

Kosher salt

Pepper

Instructions:

1. Combine the first 7 ingredients in a Ziplock bag. Mix well.
2. Add lamb and marinate overnight.
3. Quarter potatoes, toss with olive oil and kosher salt.
4. Place potatoes in a medium roasting pan.
5. Top potatoes with lamb, fat side up.
6. Roast at 400 degrees F for 15 minutes; turn down oven to 350 degrees F and roast for 20 minutes.
7. Cover with foil and rest 15 minutes. (Internal temperature should be 140 for medium rare.)