Roasted Leg Lamb Potatoes (Printable)
Tender leg of lamb with herb seasoning and golden crispy potatoes, perfect for special dinners.
# What You'll Need:
→ Lamb
01 - 1 (4.5–5.5 lb) bone-in leg of lamb
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 - 3.5 lb Yukon Gold or waxy potatoes, peeled and quartered
10 - 2 tbsp olive oil
11 - 1 tsp coarse salt
12 - 1/2 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
# How-To Steps:
01 - Preheat the oven to 400°F. 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.
02 - In a small bowl, combine rosemary, thyme, salt, pepper, olive oil, lemon zest, and juice. Mix thoroughly to create a uniform paste.
03 - Rub the herb mixture generously over the entire surface of the lamb, pressing it into the meat to ensure good adhesion.
04 - Place the seasoned lamb on a wire rack in a large roasting pan, allowing air circulation for even cooking.
05 - Toss the quartered potatoes with olive oil, salt, pepper, and rosemary until evenly coated. Arrange them around the lamb in the roasting pan or in a separate tray.
06 - Roast for 1 hour 20 minutes for medium-rare (internal temperature 130–140°F), or until reaching desired doneness. Turn potatoes once halfway through cooking for even browning.
07 - If desired, during the final 20 minutes of roasting, pour stock into the bottom of the pan to create a light, flavorful jus.
08 - Remove lamb from the oven and tent loosely with aluminum foil. Allow to rest for 15–20 minutes to let juices redistribute.
09 - Increase oven temperature to 425°F and return potatoes to the oven until golden and crispy, if additional crisping is needed.
10 - Carve the lamb against the grain into slices. Serve alongside roasted potatoes, drizzled with pan juices and garnished with fresh parsley.
# Expert Advice:
01 -
- The lamb stays impossibly tender while developing that gorgeous herb crusted exterior that everyone fights over
- The potatoes cook in all those delicious juices, becoming the best part of the entire meal
02 -
- Invest in a good meat thermometer, because guessing doneness on a expensive cut of lamb is heartbreak waiting to happen
- Resting is absolutely mandatory, even when everyone is hovering around the carving board with forks in hand
03 -
- Overnight marination transforms this dish from excellent to extraordinary, so prep the lamb the night before if possible
- Yukon Gold potatoes are worth seeking out for their perfect balance of creamy interior and crispy exterior