Roasted Leg Lamb Potatoes (Printable version)
Tender leg of lamb with garlic-herb seasoning and golden, crispy potatoes for a flavorful meal.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb (4.5–5.5 lb)
02 - 4 garlic cloves, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme, chopped
05 - 2 tsp coarse salt
06 - 1 tsp freshly ground black pepper
07 - 2 tbsp olive oil
08 - 1 lemon, zested and juiced
→ Potatoes
09 - 3.3 lb Yukon Gold or waxy potatoes, peeled and quartered
10 - 2 tbsp olive oil
11 - 1 tsp coarse salt
12 - ½ tsp freshly ground black pepper
13 - 1 tbsp fresh rosemary, chopped
→ Optional for Serving
14 - 1 cup lamb or chicken stock
15 - Fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the leg of lamb dry with paper towels. With a sharp knife, make small incisions all over the lamb and insert garlic slices into each.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, lemon zest, and juice. Rub this mixture all over the lamb.
04 - Place the lamb on a wire rack in a large roasting pan.
05 - Toss the potatoes with olive oil, salt, pepper, and rosemary. Arrange them around the lamb or in a separate roasting tray.
06 - Roast the lamb and potatoes for 1 hour 20 minutes for medium-rare (internal temp: 130–140°F), or to your desired doneness, turning potatoes once halfway.
07 - If desired, during the last 20 minutes, pour stock into the pan to create a light jus.
08 - Remove lamb from the oven, tent loosely with foil, and rest for 15–20 minutes.
09 - Increase oven to 425°F and return potatoes to crisp up until golden, if needed.
10 - Slice the lamb and serve with roasted potatoes, drizzled with any pan juices and sprinkled with fresh parsley.
# Expert advice:
01 -
- The bone-in cut keeps everything incredibly moist while developing flavors you cant achieve any other way
- Those roasted potatoes underneath catch all those incredible lamb drippings and basically become the best part of the meal
02 -
- Resting the meat is absolutely critical. I once skipped this step and lost all those delicious juices to the cutting board
- A meat thermometer takes all the guesswork out. Visual cues can be misleading with a roast this size
03 -
- Take the lamb out of the fridge about an hour before cooking. Room temperature meat roasts more evenly
- If your garlic slices are too thick, they might burn. Go thinner than you think you need to