Roasted Leg of Lamb Potatoes (Printable)

Herb-crusted leg of lamb roasted to perfection with golden potatoes and sliced onions for a hearty meal.

# What You’ll 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 - 2/3 cup dry white wine
12 - 2/3 cup chicken or vegetable stock

# How To Make It:

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 Advice:

01 -
  • The herb crust creates this incredible crispy exterior while keeping the meat impossibly tender inside
  • The potatoes cook in the same pan, soaking up all those flavorful juices until theyre golden and irresistible
02 -
  • The resting period is absolutely critical, cutting into the meat too soon will release all those juices onto your cutting board instead of keeping them inside where they belong
  • Use a meat thermometer rather than relying on time alone, every oven runs differently and the size of your lamb can vary
03 -
  • If you like your lamb more well-done, aim for 65°C (150°F) internal temperature, but try it medium-rare at least once
  • Throw a few heads of garlic in the pan alongside the potatoes, they roast into sweet, spreadable goodness

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