Roasted Leg Lamb Potatoes (Printable version)

Tender leg of lamb paired with crispy golden potatoes and aromatic herbs for a hearty meal.

# What You'll Need:

→ Lamb

01 - 1 (4.5-5.5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 tablespoons fresh thyme, chopped
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 3 tablespoons olive oil
08 - 1 lemon, zested and juiced

→ Roasted Potatoes

09 - 3.3 lb Yukon Gold or other roasting potatoes, peeled and cut into large chunks
10 - 2 tablespoons olive oil
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - 2 teaspoons fresh rosemary, chopped
14 - 4 cloves garlic, smashed

→ To Serve

15 - Fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F.
02 - Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into the incisions.
03 - In a small bowl, combine rosemary, thyme, salt, pepper, olive oil, lemon zest, and lemon juice. Rub this mixture all over the lamb.
04 - Place the lamb in a large roasting pan. Let it stand at room temperature for 30 minutes if possible.
05 - In a separate bowl, toss potatoes with olive oil, salt, pepper, rosemary, and smashed garlic. Arrange the potatoes around the lamb in the roasting pan.
06 - Roast for 20 minutes, then reduce oven temperature to 350°F.
07 - Continue roasting for 1 hour 10 minutes for medium-rare, turning potatoes halfway through.
08 - Check the lamb's internal temperature with a meat thermometer (should read 140°F for medium-rare; adjust for preferred doneness).
09 - Remove lamb and potatoes from the oven. Transfer lamb to a cutting board, cover loosely with foil, and let rest 15-20 minutes.
10 - Toss potatoes in pan juices and return to oven if additional crisping is desired. Carve lamb, arrange with potatoes, and garnish with fresh parsley if desired.

# Expert advice:

01 -
  • The lamb stays remarkably juicy while developing that irresistible herb-crusted exterior that makes everyone reach for seconds
  • Potatoes roasted in the lamb juices become the most requested part of the entire meal
  • This recipe feeds a crowd with impressive presentation but requires surprisingly little hands-on time
02 -
  • The temperature will rise about 5 degrees while resting, so pull the lamb slightly before it reaches your target doneness
  • Crowding the roasting pan steams the potatoes instead of roasting them, so give them room to breathe
  • Letting the meat rest is not optional because cutting immediately will cause all the juices to run out onto the cutting board
03 -
  • Save the pan juices and drizzle them over the carved meat for extra flavor and moisture
  • A sharp knife is crucial for making clean incisions without tearing the meat
  • If the garlic slices are too thick, they may burn, so keep them thin and tucked deep inside

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