Roasted Leg Lamb Potatoes (Printable)
Tender leg of lamb infused with herbs and served alongside crispy roasted potatoes.
# What You'll Need:
→ Meat & Main
01 - 1 bone-in leg of lamb (approximately 4.5 lbs), trimmed of excess fat
→ Marinade & Aromatics
02 - 4 cloves garlic, thinly sliced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 1 tablespoon Dijon mustard
06 - 3 tablespoons extra virgin olive oil
07 - 2 teaspoons coarse sea salt
08 - 1 teaspoon freshly ground black pepper
09 - Zest of 1 large lemon
→ Vegetables
10 - 3.3 lbs baby potatoes, halved or quartered depending on size
11 - 1 large yellow onion, cut into thick slices
→ Additional
12 - 1/3 cup plus 1 tablespoon dry white wine or chicken broth
# How-To Steps:
01 - Preheat your oven to 400°F (200°C) with rack positioned in the center.
02 - Using a sharp knife, make small, deep incisions all over the surface of the leg of lamb. Insert the sliced garlic cloves into each slit, pushing them in completely.
03 - In a small mixing bowl, combine the chopped rosemary, thyme, Dijon mustard, olive oil, sea salt, black pepper, and lemon zest. Stir until well blended into a paste-like consistency.
04 - Rub the herb mixture thoroughly over the entire leg of lamb, pressing it into the meat to ensure even coverage. Allow to sit at room temperature while preparing the vegetables.
05 - Arrange the onion slices in a single layer at the bottom of a large roasting pan. Place the baby potatoes around the onions, then drizzle with 1 tablespoon olive oil and toss to coat evenly. Season with additional salt and pepper.
06 - Place the seasoned leg of lamb directly on top of the onions. Pour the white wine or chicken broth into the bottom of the pan, being careful not to wash the seasoning off the lamb.
07 - Roast for 1 hour 30 minutes. Baste the lamb with pan juices once or twice during cooking. After 45 minutes, gently toss the potatoes with a spoon for even browning.
08 - Insert a meat thermometer into the thickest part of the lamb (without touching bone). The internal temperature should reach 130–135°F for medium-rare. Remove from oven when target temperature is reached.
09 - Transfer the lamb to a cutting board and tent loosely with aluminum foil. Let rest for 15 minutes to allow juices to redistribute. Keep potatoes warm in the turned-off oven if desired.
10 - Carve the lamb into thick slices against the grain. Serve with roasted potatoes and onions, spooning pan juices over the top.
# Expert Advice:
01 -
- The aromatics create an incredible crust while keeping the meat succulent
- One pan yields both protein and perfectly roasted vegetables
02 -
- Letting the meat rest prevents all those delicious juices from running out onto your cutting board
- The temperature will rise about 5 degrees while resting, so pull it slightly early
03 -
- Take the lamb out of the fridge about an hour before cooking for more even roasting
- If you prefer your lamb more well-done, cook to 60–63°C internal temperature