Herb-Roasted Boneless Leg of Lamb

Boneless leg of lamb weighing approximately 5 pounds, wrapped in mesh; no need to roll out and turn over. Fry in a wire rack and then remove it with kitchen scissors.
Rub the lamb with 2 tsp salt and 1 tsp pepper; let stand for 1 hour.Chop the rosemary in a food processor 4 or 5 times or until it is finely chopped. Add the parsley and the next 4 ingredients and beat 4 or 5 times or until it is finely chopped. Add 6 tablespoons. Brush with olive oil and beat 7 or 8 times or until smooth, scraping off the sides if necessary. Rub the lamb mixture; place in a large baking dish. Let stand for 30 minutes.Preheat the oven to 450 degrees. Combine the potatoes and the remaining 1 1/2 teaspoons of salt, 1 teaspoon of pepper, and 4 tablespoons of oil; place the potatoes around the lamb on a baking dish.Bake at 450 ° for 50 minutes to 1 hour, or until the meat thermometer inserted in the thickest part shows 125 ° (rarely). Remove the lamb from the pan; cover loosely with aluminum foil and let stand for 15 minutes before slicing.Cut half of the lamb into cubes; divide into 2 servings (2 1/2 cups) and leave for the lamb stew with rosemary and lamb pita bread pockets. Serve the remaining lamb with potatoes and pan juice.Note: If desired, peel the potatoes from the core to give them a beautiful appearance.