Roasted Leg Lamb Potatoes (Print Page)

Herb-crusted lamb slow-roasted with garlic and served with golden potatoes and caramelized onions.

# What You Need:

→ Meat & Marinade

01 - 1 leg of lamb (4.5-5.5 lb), bone-in, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme, chopped
05 - 2 tsp coarse sea salt
06 - 1 tsp black pepper
07 - 3 tbsp olive oil
08 - Zest of 1 lemon

→ Vegetables

09 - 3.3 lb waxy potatoes, peeled and quartered
10 - 2 large yellow onions, thickly sliced

→ For Roasting

11 - ⅔ cup dry white wine
12 - ⅔ cup chicken or vegetable stock

# Directions:

01 - Preheat your oven to 400°F.
02 - Pat the leg of lamb dry. Using a sharp knife, make small incisions all over the meat and insert garlic slices.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, and lemon zest. Rub this mixture over the entire lamb.
04 - Scatter the onions over the base of a large roasting pan. Arrange the potatoes around the sides. Place the lamb on top of the onions.
05 - Pour the white wine and stock into the pan, avoiding direct contact with the lamb's crust.
06 - Roast uncovered for 20 minutes at 400°F.
07 - Reduce oven temperature to 350°F and continue roasting for about 1 hour 20 minutes (approximately 20 minutes per pound) for medium-rare, turning the potatoes once or twice for even browning.
08 - Baste the lamb with pan juices halfway through roasting. If potatoes brown too quickly, shield them with foil.
09 - Once the lamb reaches your desired doneness (internal temp 130-140°F for medium-rare), remove from oven. Cover loosely with foil and rest for 15 minutes.
10 - Carve the lamb and serve with roasted potatoes and onions, spooning over pan juices.

# Expert Tips:

01 -
  • The crispy herb crust creates this incredible contrast against the meltingly tender meat inside
  • Roasting the potatoes underneath means they soak up all those glorious lamb juices
02 -
  • Resting the meat is absolutely critical or all those juices will run out onto your cutting board instead of staying inside
  • Use a meat thermometer instead of guessing because overcooked lamb becomes disappointingly tough
03 -
  • If your potatoes are browning too quickly, tent them with foil while the lamb finishes cooking
  • Save any leftover pan juices to reheat with sliced lamb the next day for incredible sandwiches

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