Roasted Leg Lamb Potatoes (Print Version)
Tender herb-crusted leg paired with golden potatoes, baked to perfection for a flavorful main course.
# What You Need:
→ Meat & Marinade
01 - 1 leg of lamb, bone-in, trimmed (4.5–5.5 lb)
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
# How-To:
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 fragrant oil that seeps into every nook of the meat while roasting
- Potatoes cooked underneath essentially baste themselves in lamb drippings and become the real MVP of the meal
- Leftovers make the most divine sandwiches the next day, if there are any
02 -
- A meat thermometer takes all the guesswork out of doneness and prevents the tragedy of overcooked lamb
- Shielding potatoes with foil halfway through prevents them from getting too dark before the meat is done
- The pan makes its own sauce so resist the urge to add too much liquid or you will boil instead of roast
03 -
- Marinate the lamb overnight in the herb mixture for even deeper flavor penetration
- Bring the meat to room temperature for an hour before roasting for more even cooking