Roasted Leg Lamb Potatoes (Printable version)
Succulent lamb infused with garlic, herbs, and paired with crispy golden potatoes for a flavorful dish.
# What You'll Need:
→ Meat
01 - 1 leg of lamb (about 4.4 lb), bone-in
→ Vegetables
02 - 3.3 lb Yukon Gold or new potatoes, peeled and cut into chunks
03 - 1 large onion, quartered
04 - 6 garlic cloves, sliced
→ Herbs & Seasonings
05 - 3 tbsp fresh rosemary, chopped (or 1.5 tbsp dried)
06 - 2 tbsp fresh thyme leaves (or 1 tbsp dried)
07 - 3 tbsp olive oil
08 - 2 tsp kosher salt
09 - 1 tsp black pepper
→ Liquids
10 - ¾ cup dry white wine
11 - ⅔ cup low-sodium chicken or vegetable broth
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb and insert garlic slices into each cut.
03 - Rub the lamb with 2 tablespoons olive oil, rosemary, thyme, salt, and pepper.
04 - Place the lamb in a large roasting pan. Scatter potatoes and onion around the lamb. Drizzle the remaining olive oil over the vegetables and toss to coat. Season potatoes with a little extra salt and pepper.
05 - Pour the wine and broth into the bottom of the pan, avoiding pouring directly over the lamb.
06 - Roast in the preheated oven for 30 minutes.
07 - Lower the temperature to 350°F and roast for another 60 minutes, basting occasionally with pan juices.
08 - Check the internal temperature of the lamb: 135°F for medium-rare, 145°F for medium.
09 - Remove the lamb and potatoes from the oven. Rest the lamb, loosely covered with foil, for 15 minutes before carving. Serve slices of lamb with the roasted potatoes and pan juices.
# Expert advice:
01 -
- The potatoes underneath catch every dripping of rendered fat and wine, becoming something far better than any side dish has a right to be.
- It demands very little active work but delivers the kind of drama that makes people think you spent all day hovering.
02 -
- If your potatoes are not done when the lamb is ready, scoop them out and blast them on a separate sheet while the meat rests. They will be better for it.
- The pan juices will look thin and unimpressive right out of the oven. Let them sit five minutes and they transform into liquid gold.
03 -
- Let the lamb sit out for an hour before roasting. Cold meat in a hot oven cooks unevenly and fights you every step.
- Buy a cheap probe thermometer and stop guessing. Your palm is not as accurate as you think it is.