Roasted Leg of Lamb Potatoes

The first time I made leg of lamb, I was hosting Easter dinner for my in-laws. I hadnt realized how much the kitchen would fill with this incredible aromatic blanket of rosemary and garlic, how the scent alone would make everyone wander in asking whats for dinner hours before we ate. Now whenever I roast lamb, that herby fragrance immediately takes me back to that sunny afternoon with wine glasses clinking and people leaning against the counter waiting for the oven timer to ding.

Last Christmas my sister requested this exact recipe, and watching her three-year-old reach for seconds of the roasted potatoes made my entire holiday. Theres something about a leg of lamb coming out of the oven, all burnished and impressive, that makes even a regular Tuesday night feel like a celebration worth gathering around the table for.

Ingredients

• 1 (2-2.5 kg / 4.5-5.5 lb) leg of lamb, bone-in, trimmed: Bone-in adds flavor and helps keep the meat moist during roasting. Ask your butcher to trim any excess fat.
• 4 cloves garlic, sliced: Slip these into small incisions all over the meat for bursts of garlicky goodness in every bite.
• 2 tbsp fresh rosemary, chopped: Fresh herbs are non-negotiable here, dried rosemary just wont give you that aromatic punch.
• 2 tbsp fresh thyme, chopped: The thyme balances the strong rosemary with something earthier and more subtle.
• 2 tsp coarse sea salt: Coarse salt creates a nice texture on the crust and seasons more evenly than table salt.
• 1 tsp black pepper: Freshly cracked is best, it brings a warmth that grounds all those bright herbs.
• 3 tbsp olive oil: This helps the herb mixture cling to the meat and promotes even browning.
• Zest of 1 lemon: The zest adds a bright, floral note that cuts through the rich lamb.
• 1.5 kg (3.3 lb) waxy potatoes, peeled and quartered: Waxy potatoes hold their shape better than starchy ones, getting creamy inside while developing that crispy skin.
• 2 large yellow onions, thickly sliced: These form a flavorful bed for the lamb and sweeten beautifully as they roast.
• 150 ml (⅔ cup) dry white wine: The wine deglazes the pan as it roasts, creating those pan juices youll want to spoon over everything.
• 150 ml (⅔ cup) chicken or vegetable stock: This keeps everything from drying out and adds depth to the drippings.

Instructions

Preheat and prep the oven:

Get your oven to 200°C (400°F) so its fully hot when the lamb goes in. Position your rack in the lower third to give the roasting pan enough headroom.

Score and stuff the lamb:

Pat the meat completely dry with paper towels. Use a sharp knife to make small slits all over the lamb and tuck a garlic slice into each one.

Make the herb rub:

In a small bowl, combine the rosemary, thyme, salt, pepper, olive oil, and lemon zest. Mix it into a paste that will cling to the meat.

Rub the lamb thoroughly:

Massage the herb mixture all over the lamb, pressing it into the meat and getting into every crevice. The more evenly you coat it, the better that crust will form.

Arrange the vegetables:

Scatter the thick onion slices across the bottom of your roasting pan. Arrange the quartered potatoes around the edges, then set the lamb directly on top of the onions.

Add the liquid:

Pour the white wine and stock into the bottom of the pan. Be careful not to pour directly over the lamb or youll wash off that beautiful herb rub you just applied.

Start with high heat:

Roast uncovered for 20 minutes at 200°C (400°F). This initial blast of heat helps seal in the juices and start that crust formation.

Reduce and continue roasting:

Lower the oven to 180°C (350°F) and roast for about 1 hour 20 minutes. Plan on roughly 20 minutes per 500g (1 lb) for medium-rare. Turn the potatoes once or twice so they brown evenly on all sides.

Baste halfway through:

About 45 minutes into the reduced-heat cooking, use a spoon to baste the lamb with the pan juices. If the potatoes are getting too dark, loosely tent them with foil while the lamb finishes.

Check for doneness:

Insert your meat thermometer into the thickest part. Youre looking for 55-60°C (130-140°F) for medium-rare. Remember it will continue cooking while it rests.

Rest the meat:

Remove the lamb from the oven and loosely tent it with foil. Let it rest for at least 15 minutes, this is non-negotiable for juicy meat.

Carve and serve:

Carve the lamb against the grain and arrange it on a platter with the roasted potatoes and onions. Spoon those pan juices over everything before serving.

Save

My friends now request this for their birthday dinners instead of restaurant reservations. Something about carving a leg of lamb at the table makes people linger longer over their wine and conversation, turning dinner into an event rather than just a meal.

Make It Ahead

You can rub the lamb with the herb mixture the night before and refrigerate it uncovered. This not only saves time on cooking day but also lets the flavors penetrate deeper into the meat. Just take it out of the fridge about an hour before roasting to let it come to room temperature.

Leftovers Worth Having

Cold leftover lamb makes incredible sandwiches the next day, especially with some horseradish mayo and arugula. The potatoes reheat beautifully in a hot skillet, getting even crispier than they were the first night around. Honestly, I sometimes roast a slightly larger leg just to ensure there are leftovers.

Perfect Pairings

A bold red wine like Bordeaux or Syrah stands up beautifully to the rich, gamey flavor of lamb. For sides, something bright and fresh works well, like a sharp fennel salad or simply steamed green beans dressed with lemon. The wine you cook with should be good enough to drink, since those flavors will concentrate in the pan juices.

• Let the lamb rest a full 15 minutes minimum, even if youre hungry
• Save those pan juices, theyre liquid gold for drizzling over everything
• Cut against the grain for the most tender slices

Save

Theres something deeply satisfying about putting a whole leg of lamb on the table. It feels generous and abundant, the kind of meal that pulls people together and reminds us why we bother cooking at all.

Common Questions

→ How long should the leg of lamb roast?

Roast for about 1 hour 40 minutes total, starting at 200°C for 20 minutes, then 180°C for 1 hour 20 minutes. Adjust for desired doneness.

→ What herbs enhance the flavor of the lamb?

Fresh rosemary and thyme blend with garlic and lemon zest to create a fragrant herb crust.

→ Can I prepare the lamb ahead of time?

Marinating the lamb overnight in the herb and olive oil mixture deepens the flavor before roasting.

→ How do I ensure potatoes roast evenly?

Turn the potatoes once or twice during roasting and shield with foil if they brown too quickly.

→ What sides complement this dish?

Steamed green beans or asparagus add fresh contrast, and a full-bodied red wine pairs beautifully.

→ How to check lamb doneness?

Use a meat thermometer; medium-rare is at 55–60°C (130–140°F) internal temperature.