Roasted Leg Lamb Potatoes (Printable version)
Tender leg of lamb roasted with garlic, rosemary, and golden potatoes for a memorable meal.
# What You'll Need:
→ Meat & Main
01 - 1 bone-in leg of lamb (about 4.5 lbs), trimmed
→ Marinade & Aromatics
02 - 4 cloves garlic, sliced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 tablespoons fresh thyme, chopped
05 - 1 tablespoon Dijon mustard
06 - 3 tablespoons olive oil
07 - 2 teaspoons coarse sea salt
08 - 1 teaspoon freshly ground black pepper
→ Vegetables
09 - 3.3 lbs baby potatoes, halved or quartered
10 - 1 large yellow onion, thickly sliced
→ Additional
11 - 1/3 cup plus 1 tablespoon dry white wine or chicken broth
12 - Zest of 1 lemon
# Directions:
01 - Preheat your oven to 400°F.
02 - Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into the slits.
03 - In a small bowl, mix rosemary, thyme, Dijon mustard, olive oil, sea salt, black pepper, and lemon zest. Rub this mixture thoroughly over the leg of lamb.
04 - Place the onion slices in the bottom of a large roasting pan. Arrange the potatoes around the onions and drizzle with 1 tablespoon olive oil, tossing to coat. Season with salt and pepper.
05 - Place the lamb on top of the onions and potatoes. Pour white wine or broth into the pan.
06 - Roast for 1 hour 30 minutes, basting the lamb once or twice with pan juices. After 45 minutes, gently toss the potatoes for even roasting.
07 - Check for doneness: internal temperature should be 130–135°F for medium-rare. Adjust cooking time if needed.
08 - Remove the lamb and potatoes from the oven. Tent the lamb loosely with foil and let rest for 15 minutes before carving.
09 - Serve thick slices of lamb with the roasted potatoes and onions, spooning pan juices over the top.
# Expert advice:
01 -
- The garlic and herb crust creates an incredible aromatic crust that keeps the meat unbelievably moist
- Those potatoes underneath catch every single drop of rendered fat and become the best part of the whole meal
- It looks impressive but requires surprisingly little hands-on time, leaving you free for guests
02 -
- The lamb's internal temperature will climb about 5 degrees while resting, so pull it from the oven slightly before your target temperature
- Tossing the potatoes halfway through prevents them from getting too dark on top while staying undercooked on the bottom
- Don't skip the resting period—even 5 minutes makes a huge difference in juiciness and tenderness
03 -
- If your lamb surface is still too pale after roasting, crank the oven to broil for 2-3 minutes—watch it like a hawk though
- For the crispiest potatoes, don't overcrowd the pan and give them plenty of space to brown